Utilization of thermal-denatured whey protein isolate-milk fat emulsion gel microparticles as stabilizers and fat replacers in low-fat yogurt

Abstract

Abstract In the current study, thermal-denatured whey protein-milk fat emulsion gel microparticles (WPI-EGs) were used as stabilizers and fat replacers in low-fat yogurt. The effects of emulsion gel microparticles were studied on the texture, rheology, microstructure, and sensory evaluation of low-fat yogurt. The results showed that yogurt with WPI-EGs had a better (p