Tailoring the Textural Characteristics of Fat-Free Fermented Concentrated Milk-Protein Based Microgel Dispersions by Way of Upstream, Downstream and Post-Production Thermal Inputs
There is a growing demand for new strategies to tailor the texture of fat-free fermented concentrated milk products, also referred to as milk protein-based (MPb) microgel dispersions. Methods should be easy to incorporate into the production scheme, offer labelling without added components and be co...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2022-02-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/11/5/635 |