Development of Reduced-calorie foods: Microparticulated whey proteins as fat mimetics in semi-solid food emulsions

Food Research International

Volumn 56, Issue , 2014, Pages 136-145

  Chung, Cheryl ^a   Degner, Brian ^b   McClements, David Julian ^a  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

^b ConAgra Foods ^*  (United States)

Author keywords

Fat mimetic; Homogenization; Lightness; Low fat sauces; Microparticles; Nanoparticles; Rheology; Whey protein

Indexed keywords

FAT MIMETIC; LIGHTNESS; LOW FAT SAUCES; MICRO-PARTICLES; WHEY PROTEINS;

ELASTICITY; HOMOGENIZATION METHOD; NANOPARTICLES; PARTICLE SIZE; PROTEINS; RHEOLOGY; VISCOSITY;

SUSPENSIONS (FLUIDS);

EID: 84892427033     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2013.11.034     Document Type: Article

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