Morphology, surface characteristics and tribological properties of whey protein/chitosan composite particles and their fat replacing effect in O/W emulsion

Author:

Pang Zhihua,Sun Mengya,Li Borui,Bourouis Imane,Chen Cunshe,Huang Yating,Liu Xinqi,Wang Pengjie

Funder

Tsinghua University

National Natural Science Foundation of China

Publisher

Elsevier BV

Reference40 articles.

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3. Review on fat replacement using protein-based microparticulated powders or microgels: a textural perspective;Kew;Trends Food Sci. Technol.,2020

4. Tribology and rheology of water-in-water emulsions stabilized by whey protein microgels;You;Food Hydrocoll.,2023

5. Evidence for ball-bearing mechanism of microparticulated whey protein as fat replacer in liquid and semi-solid multi-component model foods;Liu;Food Hydrocoll.,2016

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