Alginate/whey protein isolate-based emulgel as an alternative margarine replacer in processed cheese: Impact on rheological, mechanical, nutritional, and sensory characteristics

Name: Alginate/whey protein isolate-based emulgel as an alternative margarine replacer in processed cheese: Impact on rheological, mechanical, nutritional, and sensory characteristics
Creator: Mohammad-Taghi Golmakani
Published: 2024-05-01T21:31:33.366Z
Keywords: Cheese, Dairy, Food Texture, Food Rheology, Fat Replacement

Golmakani, Mohammad-Taghi

doi:10.17632/h9hjtc9vhy.1

Alginate/whey protein isolate-based emulgel as an alternative margarine replacer in processed cheese: Impact on rheological, mechanical, nutritional, and sensory characteristics

Published: 1 May 2024| Version 1 | DOI: 10.17632/h9hjtc9vhy.1

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Shiraz University

Alginate/whey protein isolate-based emulgel as an alternative margarine replacer in processed cheese: Impact on rheological, mechanical, nutritional, and sensory characteristics

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