| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6398608 | Food Research International | 2012 | 8 Pages |
Abstract
⺠Modification of WPC using SCFX increased the aromatic hydrophobicity of the tWPC-80. ⺠tWPC-80 is able to form cold-set protein gels and cold-set emulsion gels. ⺠tWPC-80 emulsions are stable over long-term storage and upon high heat treatment. ⺠tWPC-80 is a promising ingredient for high heat-treated, reduced- and high-fat foods.
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Authors
Nor Afizah Mustapha, Khanitta Ruttarattanamongkol, Syed S.H. Rizvi,