Impact of Combined Thermal Pressure Treatments on Physical Properties and Stability of Whey Protein Gel Emulsions.

Alinovi, Marcello; Rinaldi, Massimiliano; Paciulli, Maria; Bot, Francesca; Barbanti, Davide; Chiavaro, Emma

Alinovi, Marcello; Rinaldi, Massimiliano; Paciulli, Maria; Bot, Francesca; Barbanti, Davide; Chiavaro, Emma.

Afiliación

Alinovi M; Department of Food and Drug, University of Parma, Parco Area delle Scienze Pad. 33 (Tecnopolo), 43124 Parma, Italy.
Rinaldi M; Department of Food and Drug, University of Parma, Parco Area delle Scienze Pad. 33 (Tecnopolo), 43124 Parma, Italy.
Paciulli M; Department of Food and Drug, University of Parma, Parco Area delle Scienze Pad. 33 (Tecnopolo), 43124 Parma, Italy.
Bot F; Department of Food and Drug, University of Parma, Parco Area delle Scienze Pad. 33 (Tecnopolo), 43124 Parma, Italy.
Barbanti D; Department of Food and Drug, University of Parma, Parco Area delle Scienze Pad. 33 (Tecnopolo), 43124 Parma, Italy.
Chiavaro E; Department of Food and Drug, University of Parma, Parco Area delle Scienze Pad. 33 (Tecnopolo), 43124 Parma, Italy.

Foods ; 12(13)2023 Jun 22.

Article en En | MEDLINE | ID: mdl-37444185

Palabras clave

emulsion gels; fat blocker; fat replacer; homogenization; particle size; physical stability; rheology; whey proteins

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Foods Año: 2023 Tipo del documento: Article País de afiliación: Italia