Double emulsions fortified with plant and milk proteins as fat replacers in cheese

Paximada, P orcid.org/0000-0002-8948-1677, Howarth, M and Dubey, BN (2021) Double emulsions fortified with plant and milk proteins as fat replacers in cheese. Journal of Food Engineering, 288. 110229. ISSN 0260-8774

Abstract

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Authors/Creators:
Copyright, Publisher and Additional Information: © 2020 Elsevier Ltd. All rights reserved. This is an author produced version of an article published in Journal of Food Engineering. Uploaded in accordance with the publisher's self-archiving policy.
Keywords: Cheese; Low fat; Double emulsion; Whey protein; Rice protein; Pumpkin seed protein
Dates:
  • Published: January 2021
  • Accepted: 24 June 2020
  • Published (online): 3 July 2020
Institution: The University of Leeds
Academic Units: The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds) > FSN Chemistry and Biochemistry (Leeds)
Depositing User: Symplectic Publications
Date Deposited: 19 Jul 2021 10:06
Last Modified: 02 Aug 2021 10:19
Status: Published
Publisher: Elsevier
Identification Number: https://doi.org/10.1016/j.jfoodeng.2020.110229

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