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Oil structuring using whey protein-based cryogel particles: Effect of gelation pH and feasibility as an ingredient in low-saturated fat cocoa spreads

Francesco Ciuffarin; Stella Plazzotta; Kato Rondou; Filip Van Bockstaele; Koen Dewettinck; Lara Manzocco; Sonia Calligaris
Food Research International · Vol. 196 · pp. 115029 · 2024
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Bibliographic Information

JournalFood Research International
PublisherElsevier
Publication Date2024-11-01
Publication Year2024
Volume196
Pages115029
Document TypeJournal Article
eISSN0963-9969
DOI10.1016/j.foodres.2024.115029
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1992-01-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/09639969
Publisher PageOpen Publisher Page
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