Imitation cheese – New insights to relations between microstructure and functionality
نویسندگان
چکیده
The objective of this study was to gain knowledge about the impact a shift from protein dominated starch continous phase. Furthermore, determine differences in fat emulsification on macroscopic behavior imitation cheese when casein is replaced by chemically modified starch. A novel confocal laser scanning microscopy approach applied microstructure melting properties and texture. Using combination dyes FITC, Fast Green, Nile Blue showed great potential for visualizing structures complex foods containing both starch, protein, fat. macrostructural were assessed textural analysis rheological temperature sweep Schreiber melt test. hardness rigidness cheeses increased with increasing concentration. largest area increase after observed droplets. Larger droplets indicated reduced emulsification. An emulsifying decreased droplet size enabled production total substitution. This research provides valuable information predictors functionality. that could be correlated microstructural stability determining
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ژورنال
عنوان ژورنال: Food structure
سال: 2021
ISSN: ['1046-705X']
DOI: https://doi.org/10.1016/j.foostr.2021.100206