Study on the textural and volatile characteristics of emulsion filled protein gels as influenced by different fat substitutes

Food Research International

Volumn 103, Issue , 2018, Pages 1-7

  Mao, Like ^a   Miao, Song ^b   Yuan, Fang ^a   Gao, Yanxiang ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b TEAGASC FOOD RESEARCH CENTRE   (Ireland)

Author keywords

Emulsions; Fat substitutes; Gels; Texture; Volatile release

Indexed keywords

EMULSIFICATION; EMULSIONS; GELATION; POLYSACCHARIDES; PROTEINS; SUNFLOWER OIL; TEXTURES;

DENATURED PROTEINS; FAT SUBSTITUTE; LIPOPHILIC COMPOUNDS; MEDIUM CHAIN TRIGLYCERIDES; PARTITION COEFFICIENT; PROTEIN STRUCTURES; VOLATILE RELEASE; WATER HOLDING CAPACITY;

GELS;

GALACTAN; GUAR GUM; MALTODEXTRIN; MANNAN; PLANT GUM; POLYSACCHARIDE; SUNFLOWER OIL; TRIACYLGLYCEROL; WATER; WHEY PROTEIN;

CHEMISTRY; COMPARATIVE STUDY; ELASTICITY; EMULSION; FAT SUBSTITUTE; GEL; PROTEIN CONFORMATION; PROTEIN DENATURATION; VISCOSITY; VOLATILIZATION;

ELASTICITY; EMULSIONS; FAT SUBSTITUTES; GALACTANS; GELS; MANNANS; PLANT GUMS; POLYSACCHARIDES; PROTEIN CONFORMATION; PROTEIN DENATURATION; SUNFLOWER OIL; TRIGLYCERIDES; VISCOSITY; VOLATILIZATION; WATER; WHEY PROTEINS;

EID: 85031495800     PISSN: 09639969     EISSN: 18737145     Source Type: Journal    
DOI: 10.1016/j.foodres.2017.10.024     Document Type: Article

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