Study of protein / k-carrageenan mixture's effect on low-fat whipping cream formulation
Abir Mokni Ghribi, Mariem Zouari, Hamadi Attia, Souhail Besbes
Topics & Concepts
CarrageenanFood scienceChemistryFat substituteViscositySoy proteinEmulsionFlocculationShrinkageMaterials scienceOrganic chemistryComposite materialProteins in Food SystemsPolysaccharides Composition and ApplicationsMicroencapsulation and Drying Processes