Effect of cellulose ether emulsion and oleogel as healthy fat alternatives in cream cheese. Linear and nonlinear rheology, texture and sensory properties
Qi Wang, M. Espert, M.J. Hernández, Ana Salvador, T. Sanz
Topics & Concepts
RheologyEmulsionSpreadabilityShear thinningFood scienceViscoelasticityMaterials scienceChemistryComposite materialOrganic chemistryFood Chemistry and Fat AnalysisProteins in Food SystemsPolysaccharides Composition and Applications