Plant-based Milks: A Review of the Science Underpinning Their Design, Fabrication, and Performance

Comprehensive Reviews in Food Science and Food Safety

Volumn 18, Issue 6, 2019, Pages 2047-2067

  McClements, David Julian ^a   Newman, Emily ^a   McClements, Isobelle Farrell ^a  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

emulsions; nanoemulsions; plant based milks; proteins; sustainability

Indexed keywords

ADDITIVES; EMULSIFICATION; EMULSIONS; FABRICATION; MAMMALS; OILS AND FATS; OSTWALD RIPENING; PROTEINS; SUSPENSIONS (FLUIDS); SUSTAINABLE DEVELOPMENT; TEXTURES;

AQUEOUS SUSPENSIONS; FUNCTIONAL INGREDIENT; NANO-EMULSIONS; NUTRITIONAL PROFILES; OIL-IN-WATER EMULSIONS; PLANT-BASED MILKS; SENSORY ATTRIBUTES; STRUCTURE , PROPERTIES;

SEED;

EID: 85074344854     PISSN: None     EISSN: 15414337     Source Type: Journal    
DOI: 10.1111/1541-4337.12505     Document Type: Review

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