APPLICATION OF WHEY PROTEIN EMULSION GEL MICROPARTICLES AS FAT REPLACERS IN LOW-FAT YOGURT: APPLICABILITY OF VEGETABLE OIL AS THE OIL PHASE

Application of whey protein emulsion gel microparticles as fat replacers in low-fat yogurt: Applicability of vegetable oil as the oil phase

ABSTRACT: Low-fat, healthy yogurt is becoming increasingly favored by consumers.In kids purse the present study, whey protein emulsion gel microparticles were used to improve the quality of low-fat yogurt, and the effects of vegetable oil emulsion gel as a fat substitute on the qualities of low-fat yogurt were investigated, expecting to obtain heal

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In vitro and field responses of various active ingredients to Fusarium proliferatum species which causes Fusarium root rot disease in Indian mulberry (Morinda officinalis How.) in Thai Nguyen

Fusarium proliferatum has been identified as the causal pathogen of Fusarium root rot of Ba kich (Morinda officinalis) (FRRBK).No studies are available regarding the effectiveness of chemical treatments on the disease incidence of FRRBK.The efficacy of five active ingredients (metconazole, prochloraz, tebuconazole, kresoximmethyl, and pyraclostrobi

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