Replacement of milk fat by rapeseed oil stabilised emulsion in commercial yogurt

Replacement of milk fat by rapeseed oil stabilised emulsion in commercial yogurt

The incorporation of lipid droplets and further characterization of matrices within dairy products may be possible using such adjacent particles as protein complexes/lipids. Among the range of varied emulsions and their functionalities, great attention has recently focused on the fabrication of high...

Full description

Bibliographic Details
Main Authors: Mirosław M. Kasprzak, Marek Sady, Joanna Kruk, Simona Bartkova, Immanuel Sanka, Ott Scheler, Ewelina Jamróz, Wiktor Berski, Sylwia Onacik-Gür, Rafał Szram, Charles Odilichukwu R. Okpala, Joanna Tkaczewska, Marzena Zając, Jacek Domagała, Stanisław Ptasznik
Format: Article
Language:English
Published: PeerJ Inc. 2023-12-01
Series:PeerJ
Subjects:
Quality lipid replacement
Emulsion structure
Image analysis
Sensory analysis
Yogurt
Online Access:https://peerj.com/articles/16441.pdf

Internet

https://peerj.com/articles/16441.pdf

Similar Items