Reduced calorie emulsion-based foods: Protein microparticles and dietary fiber as fat replacers

Food Research International

Volumn 64, Issue , 2014, Pages 664-676

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

^a UNIVERSITY OF MASSACHUSETTS   (United States)

^b ConAgra Foods Six ConAgra Drive ^*  (United States)

^c KING ABDULAZIZ UNIVERSITY   (Saudi Arabia)

Author keywords

Emulsions; Locust bean gum; Low fat; Microparticulated whey protein; Starch; Viscosity

Indexed keywords

EMULSIFICATION; EMULSIONS; IONIC STRENGTH; STARCH; THERMAL PROCESSING (FOODS); VISCOSITY;

LOCUST BEAN GUM; LOW FAT; MICROPARTICULATED WHEY PROTEINS; PHYSICOCHEMICAL PROPERTY; PROTEIN CONCENTRATIONS; PROTEIN MICROPARTICLES; REDUCED-CALORIE FOODS; RHEOLOGICAL PROPERTY; DIETARY FIBERS;

PROTEINS; EMULSIONS;

EID: 84907363298     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2014.07.034     Document Type: Article

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