2021peer-reviewed39 citations
Study of protein / k-carrageenan mixture's effect on low-fat whipping cream formulation
Abir Mokni Ghribi, Mariem Zouari, Hamadi Attia, Souhail Besbes
LWT
Concepts
CarrageenanFood scienceChemistryFat substituteViscositySoy proteinEmulsionFlocculation