LIufangfang
Description
Figure and table captions Fig. 1. SEM images of OIDFs modified by different methods. Fig. 2. Characterization using (A) Fourier transform infrared spectroscopy (FTIR) and (B) X-ray diffraction (XRD). Fig. 3. Interfacial tension of OIDFs before and after modification. Fig. 4. Stability analysis of emulsions under varying environmental stresses: (A) pH, (B) temperature and (C) salt ion. Fig. 5. Rheological properties of N/UE-OIDFs suspensions (4 w/v): (A) viscosity and (B) modulus; and N/UE-OIDF emulsions (4 w/v): (C) viscosity and (D) modulus. Fig. 6. Microstructure of N/UE-OIDFs emulsion (4 w/v) stained with Nile red (oil in red) and calcofluor white (OIDF in blue). Fig. 7. Appearance comparison and electronic nose analysis of full-fat control cheese sticks versus cheese sticks with varying levels of fat replacement. Table 1. Chemical composition and fiber content. Table 2. Physicochemical and emulsifying properties.
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Institutions
- Northeast Agricultural University