The effect of fat replacement by whey protein microcoagulates on the physicochemical properties and microstructure of acid casein model processed cheese
Bartosz G. Sołowiej, Maciej Nastaj, Jagoda O. Szafrańska, Konrad Terpiłowski, Jan Małecki, Stanisław Mleko
Topics & Concepts
Food scienceRheologyCaseinWhey proteinMicrostructureChemistryAnhydrousWhey protein isolateViscosityFat substituteDynamic mechanical analysisApparent viscosityMaterials scienceOrganic chemistryComposite materialCrystallographyPolymerProteins in Food SystemsMeat and Animal Product QualityFood Chemistry and Fat Analysis