Double emulsions fortified with plant and milk proteins as fat replacers in cheese
Sign Up to like & getrecommendations! Published in 2021 at "Journal of Food Engineering"
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
Parent and physician beliefs, perceptions and knowledge of plant milks for children.
Sign Up to like & getrecommendations! Published in 2023 at "Nutrition and health"
DOI: 10.1177/02601060231171299
Abstract: Background: Parent and physician perceptions of plant milk are unclear. Aim: To explore parent and physician perceptions of plant milk for children and to gain a better understanding of why parents and physicians might choose… read more here.
Keywords: parent physician; milk; plant; plant milk ... See more keywords