Effects of Pre-Emulsification with Thermal-Denatured Whey Protein on Texture and Microstructure of Reduced-Sodium Processed Cheese.

Foods · 2023 · PMC10418433 · PMID 37569152

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a decreasing trendno p-value reported

In addition, there was a decreasing trend in the meltability and free oil release of the samples as the emulsifying salt content in the cheese increased (1% ES100, 1.5% ES100 and 3% ES100).

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