Double emulsions fortified with plant and milk proteins as fat replacers in cheese
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DOI: 10.1016/j.jfoodeng.2020.110229
Abstract: Abstract The aim of this work is to investigate the possibility of producing low-fat cheddar cheeses using double emulsions, enriched with milk or vegetable proteins. Primary w/o emulsions were produced by dissolving various proteins as… read more here.
Keywords: milk; double emulsions; emulsions fortified; fortified plant ... See more keywords