Double emulsions fortified with plant and milk proteins as fat replacers in cheese
Paraskevi Paximada, Martin Howarth, Bipro Dubey
Topics & Concepts
Food scienceEmulsionChemistryWhey protein isolateWhey proteinMilk fatMilk proteinAqueous two-phase systemAqueous solutionBiochemistryOrganic chemistryLinseed oilProteins in Food SystemsBiochemical Analysis and Sensing TechniquesFood Chemistry and Fat Analysis