Microparticulated whey protein-pectin complex: A texture-controllable gel for low-fat mayonnaise. [electronic resource]
Producer: 20191007Description: 151-160 p. digitalISSN:- 1873-7145
- Color
- Condiments -- analysis
- Diet, Fat-Restricted
- Diet, Healthy
- Energy Intake
- Fat Substitutes -- chemistry
- Flocculation
- Food Analysis
- Food Handling -- methods
- Food Storage
- Gels
- Humans
- Nutritive Value
- Odorants
- Olfactory Perception
- Particle Size
- Pectins -- chemistry
- Rheology
- Taste
- Taste Perception
- Time Factors
- Viscosity
- Whey Proteins -- chemistry
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Publication Type: Journal Article; Research Support, Non-U.S. Gov't
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