Development and physicochemical properties of reformulated, high-protein, untempered sugar-free dark chocolates with addition of whey protein isolate and erythritol
Maciej Nastaj, Bartosz G. Sołowiej, Dawid Stasiak, Stanisław Mleko, Konrad Terpiłowski, R.J. Łyszczek, Igor Tomašević, Marta Tomczyńska‐Mleko
Topics & Concepts
Whey protein isolateWhey proteinErythritolChemistryFood scienceSurface roughnessMicrostructureViscosityChromatographyChemical engineeringMaterials scienceCrystallographyComposite materialEngineeringFood Chemistry and Fat AnalysisProteins in Food SystemsMeat and Animal Product Quality