The objective of this work was to perform the rheological characterization of full-fat and low-fat glaze materials used as film-forming fluids. Glaze materials were elaborated with icing sugar, skim milk    powder, water, ...

The effect of fat reduction and the addition of octenyl succinylated (OS) waxy maize starch as a fat replacer on the physicochemical properties, texture, and microstructure of Minas fresh cheese was studied. The cheeses ...

The aim of this study was to examine the influence of Stevia (St) and sucralose (Su) as a sugar substitute and inulin as a fat mimetic on starch-based model dairy desserts on it's physicochemical properties, since the ...

Cheeses are known to be sources of calcium, phosphorus and protein, important nutrients for a suitable nutrition. However, certain cheeses imply the ingestion of large amounts of fats, which can cause the development of ...

Consumers’ preference for products with reduced levels of fat increased in the last years. Proteins and polysaccharides have an important role due to their functional and interaction properties because, when combined in ...

In this paper, we reported a new method to prepare whey protein microparticles via high-intensity ultrasound disruption. Particles morphology was characterized by confocal microscopy, and their size and distribution were ...