Utilization of thermal-denatured whey protein isolate-milk fat emulsion gel microparticles as stabilizers and fat replacers in low-fat yogurt
Hongjuan Li, Tingting Liu, Xuan Zou, Chen Yang, Hongbo Li, Wenming Cui, Jinghua Yu
Topics & Concepts
Whey protein isolateFood scienceEmulsionSkimmed milkWhey proteinChemistryGlobules of fatIce creamFat substituteRheologyMilk fatStabilizer (aeronautics)Materials scienceBiochemistryLinseed oilMechanical engineeringEngineeringComposite materialProteins in Food SystemsFood Chemistry and Fat AnalysisMeat and Animal Product Quality