Application of whey protein emulsion gel microparticles as fat replacers in low-fat yogurt: Applicability of vegetable oil as the oil phase

Application of whey protein emulsion gel microparticles as fat replacers in low-fat yogurt: Applicability of vegetable oil as the oil phase

ABSTRACT: Low-fat, healthy yogurt is becoming increasingly favored by consumers. In the present study, whey protein emulsion gel microparticles were used to improve the quality of low-fat yogurt, and the effects of vegetable oil emulsion gel as a fat substitute on the qualities of low-fat yogurt wer...

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Bibliographic Details
Main Authors: Hongjuan Li, Leilei Zhang, Yuanyuan Jia, Yujing Yuan, Hongbo Li, Wenming Cui, Jinghua Yu
Format: Article
Language:English
Published: Elsevier 2022-11-01
Series:Journal of Dairy Science
Subjects:
vegetable oil emulsion gel
fat substitute
yogurt
applicability
Online Access:http://www.sciencedirect.com/science/article/pii/S0022030222006221

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