Texturing Fermented Emulsion Gels from Soy Protein: Influence of the Emulsifying Agent—Soy Protein vs. Pectin Microgels—On Gel Microstructure, Rheology and Tribology
Soy-based yoghurt alternatives are nowadays preferred by consumers. However, they are often perceived as too firm or too soft, sandy, or fibrous. In order to improve this, fibres, especially as in form of microgel particles (MGP), and fats are added to the soy matrix to create a creamy mouthfeel. Bo...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2022-01-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/11/3/294 |