Influence of interfacial adsorption of glyceryl monostearate and proteins on fat crystallization behavior and stability of whipped-frozen emulsions.
Sign Up to like & getrecommendations! Published in 2019 at "Food chemistry"
DOI: 10.1016/j.foodchem.2019.125949
Abstract: The effect of interfacial competitive adsorption of glyceryl monostearate (GMS) with proteins and GMS-fat (anhydrous milk fat; coconut oil) interactions on the fat crystallization behavior and stability of whipped-frozen emulsions were investigated. The results indicated… read more here.
Keywords: frozen emulsions; anhydrous milk; gms; whipped frozen ... See more keywords
Crystallization of emulsified anhydrous milk fat: The role of confinement and of minor compounds. A DSC study.
Sign Up to like & getrecommendations! Published in 2021 at "Food chemistry"
DOI: 10.1016/j.foodchem.2021.131605
Abstract: We examined the crystallization and melting of anhydrous milk fat (AMF)-in-water emulsions stabilized by sodium caseinate. Various additives at low concentrations ( read more here.
Keywords: palmitic acid; anhydrous milk; crystallization; milk fat ... See more keywords
Effect of different types and concentrations of fat on the physico-chemical properties of soy protein isolate gel
Sign Up to like & getrecommendations! Published in 2021 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2020.106226
Abstract: Abstract The effect of different types of fat (anhydrous milk fat, palm stearin, soybean oil) and concentrations (0.5, 1, and 2%) in soy protein isolate (SPI) gel on their gelation behaviour (acidification, cooling, annealing and… read more here.
Keywords: milk fat; protein isolate; anhydrous milk; soy protein ... See more keywords
Effect of whey protein concentrate on physicochemical properties of acid casein processed cheese sauces obtained with coconut oil or anhydrous milk fat
Sign Up to like & getrecommendations! Published in 2020 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2020.109434
Abstract: Abstract The aim of the work was to estimate the effect of whey protein concentrate (WPC80, 2–8 g/100 g) on physicochemical properties of processed cheese sauces obtained on the basis of acid casein (AC) and coconut… read more here.
Keywords: anhydrous milk; cheese sauces; coconut oil; processed cheese ... See more keywords