Effect of typical edible colloid on in vitro digestive characteristics of cheese stick
Cheese sticks are an oil-in-water emulsified gel system. The addition of natural colloids to the aqueous phase affects the emulsified system and alters its shape and texture. In this study, 12 types of emulsion gel systems for cheese sticks containing different colloid ratios were prepared using car...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | en |
| Published: |
Elsevier Ltd
2025
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| Online Access: | http://psasir.upm.edu.my/id/eprint/120787/1/120787.pdf http://psasir.upm.edu.my/id/eprint/120787/ https://www.sciencedirect.com/science/article/pii/S2212429225010570?via%3Dihub |
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