Impact of Combined Thermal Pressure Treatments on Physical Properties and Stability of Whey Protein Gel Emulsions

Impact of Combined Thermal Pressure Treatments on Physical Properties and Stability of Whey Protein Gel Emulsions

Emulsion gels are gaining interest as fat replacers due to their benefits associated with calorie reduction and their versatility in a wide range of products. Their production process needs to be tailored to obtain the desired stability and physicochemical properties. This study investigated the eff...

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Bibliographic Details
Main Authors: Marcello Alinovi, Massimiliano Rinaldi, Maria Paciulli, Francesca Bot, Davide Barbanti, Emma Chiavaro
Format: Article
Language:English
Published: MDPI AG 2023-06-01
Series:Foods
Subjects:
emulsion gels
whey proteins
physical stability
particle size
rheology
fat blocker
Online Access:https://www.mdpi.com/2304-8158/12/13/2447

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