Utilization of thermal-denatured whey protein isolate-milk fat emulsion gel microparticles as stabilizers and fat replacers in low-fat yogurt

Publication date: October 2021Source: LWT, Volume 150Author(s): Hongjuan Li, Tingting Liu, Xuan Zou, Chen Yang, Hongbo Li, Wenming Cui, Jinghua Yu
Source: LWT Food Science and Technology - Category: Food Science Source Type: research