Effects of High Internal Phase Emulsion Gels Stabilized by Whey Protein-Pectin Complex on the Quality of Low-Fat Processed Cheese
An emulsion gel stabilized by a mixture of whey protein and pectin (WP) and an emulsion gel stabilized by a mixture of whey protein and glucan (WG) were prepared by an acid induction method. The functional properties of WP and WG emulsion gels with dispersed phase volume fractions of 35% and 75% (ca...
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| Format: | Article |
| Language: | English |
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China Food Publishing Company
2025-01-01
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| Series: | Shipin Kexue |
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| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-2-007.pdf |
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