A5038179731- Proteins in Food Systems
- Food Chemistry and Fat Analysis
- Microencapsulation and Drying Processes
- Meat and Animal Product Quality
- Polysaccharides Composition and Applications
Tianjin University of Science and Technology
2022-2023
Low-fat, healthy yogurt is becoming increasingly favored by consumers. In the present study, whey protein emulsion gel microparticles were used to improve quality of low-fat yogurt, and effects vegetable oil as a fat substitute on qualities investigated, expecting obtain healthier even more excellent applying new method. First, prepared, then particle size distribution water holding capacity (WHC), textural properties, rheological microstructure, storage stability, sensory evaluation carried...
In this study, transglutaminase (TG), glucono-δ-lactone (GDL), and citric acid (CA) were used to induce the formation of whey protein isolate (WPI)-milk fat emulsion gels embed lutein, induced in different ways for preparation processed cheese. The protective effect on lutein was investigated, stability cheese analyzed. results showed that acidification rate CA higher than GDL, which key step acid-induced gels, difference led differences gel structure. Compared with 2 inducers (GDL CA), TG...