Role of Flaxseed Gum and Whey Protein Microparticles in Formulating Low-Fat Model Mayonnaises
Flaxseed gum (FG) and whey protein microparticles (WPMs) were used to substitute fats in model mayonnaises. WPMs were prepared by grinding the heat-set whey protein gel containing 10 mM CaCl<sub>2</sub> into small particles (10–20 µm). Then, 3 × 4 low-fat model mayonnaises were prepared...
| 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/2304-8158/11/3/282 |