Whey protein fibrils enhance fat-related texture of emulsion systems: Translating structural changes to textural perception
Xiyu Xu, Yihan Zhang, Menghan Han, Qing Guo
Topics & Concepts
RheologyEmulsionFibrilMicrostructureWhey proteinTexture (cosmology)Materials scienceBiophysicsWhey protein isolateChemical engineeringChemistryComposite materialChromatographyBiochemistryComputer scienceArtificial intelligenceEngineeringImage (mathematics)BiologyProteins in Food SystemsMeat and Animal Product QualityFood Chemistry and Fat Analysis