Review on fat replacement using protein-based microparticulated powders or microgels: A textural perspective

Trends in Food Science and Technology

Volumn 106, Issue , 2020, Pages 457-468

  Kew, Ben ^a   Holmes, Melvin ^a   Stieger, Markus ^b   Sarkar, Anwesha ^a  

^a UNIVERSITY OF LEEDS   (United Kingdom)

^b WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

Fat mimetic; Fat replacer; Microgels; Microparticulated; Plant protein; Tribology

Indexed keywords

ANIMALS; GELS; PARTICLE SIZE; PARTICLE SIZE ANALYSIS; PRODUCT DESIGN; SENSORY ANALYSIS; SHEAR THINNING; TEXTURES; TRIBOLOGY;

APPARENT VISCOSITY; BOUNDARY LUBRICATIONS; DEVELOPMENT CYCLE; LOW-FAT PRODUCTS; MICROPARTICULATED WHEY PROTEINS; PROTEIN ISOLATES; SENSORY PROPERTIES; TEXTURE PROFILE ANALYSIS;

PROTEINS;

EID: 85095806118     PISSN: 09242244     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.tifs.2020.10.032     Document Type: Review

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