Thermally stabilised whey protein-pectin complexes modulate the thermodynamic incompatibility in hydrocolloid matrixes: A feasibility-study on sensory and rheological characteristics in dairy desserts

Published 2019 View Full Article

Authors

Keywords

Whey protein, Pectin, Fat replacer, Sensory study, Dairy dessert

Journal

LWT-FOOD SCIENCE AND TECHNOLOGY

Volume 105, Issue -, Pages 336-343

Publisher

Elsevier BV

Online

2019-02-11

DOI

10.1016/j.lwt.2019.01.047

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