Microparticulated whey protein-pectin complex: A texture-controllable gel for low-fat mayonnaise

Food Research International

Volumn 108, Issue , 2018, Pages 151-160

  Sun, Chanchan ^a,b   Liu, Rui ^a   Liang, Bin ^a   Wu, Tao ^a   Sui, Wenjie ^a   Zhang, Min ^a  

^a TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY   (China)

^b Tianjin Food Engineering Center   (China)

Author keywords

Controlled texture; Fat mimetic; Low fat mayonnaise; Microparticulated whey protein; Pectin

Indexed keywords

FOOD STORAGE; PROTEINS; RHEOLOGY;

CONTROL EXPERIMENTS; DYNAMIC MECHANICAL MEASUREMENTS; LONG TERM STABILITY; LOW FAT MAYONNAISE; MICROPARTICULATED WHEY PROTEINS; PECTIN; RHEOLOGICAL PROPERTY; STORAGE STABILITY;

STABILITY;

FRAGRANCE; PECTIN; WHEY PROTEIN;

CALORIC INTAKE; CHEMISTRY; COLOR; CONDIMENT; FAT SUBSTITUTE; FLOCCULATION; FLOW KINETICS; FOOD ANALYSIS; FOOD HANDLING; FOOD STORAGE; GEL; HEALTHY DIET; HUMAN; LOW FAT DIET; NUTRITIONAL VALUE; PARTICLE SIZE; PROCEDURES; SMELLING; TASTE; TIME FACTOR; VISCOSITY;

COLOR; CONDIMENTS; DIET, FAT-RESTRICTED; ENERGY INTAKE; FAT SUBSTITUTES; FLOCCULATION; FOOD ANALYSIS; FOOD HANDLING; FOOD STORAGE; GELS; HEALTHY DIET; HUMANS; NUTRITIVE VALUE; ODORANTS; OLFACTORY PERCEPTION; PARTICLE SIZE; PECTINS; RHEOLOGY; TASTE; TASTE PERCEPTION; TIME FACTORS; VISCOSITY; WHEY PROTEINS;

EID: 85044128253     PISSN: 09639969     EISSN: 18737145     Source Type: Journal    
DOI: 10.1016/j.foodres.2018.01.036     Document Type: Article

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