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9 p, 2.2 MB Encapsulating capacity of ultra-high-pressure homogenization (UHPH) : Replacement of milk fat by vegetable oils using buttermilk as a functional ingredient in yogurt processing / Aghababaei, Fatemeh (Universitat Autònoma de Barcelona. Departament de Ciència Animal i dels Aliments) ; Trujillo, Antonio-José (Universitat Autònoma de Barcelona. Departament de Ciència Animal i dels Aliments) ; Juan Godoy, Bibiana (Universitat Autònoma de Barcelona. Departament de Ciència Animal i dels Aliments) ; Capellas Puig, Marta (Universitat Autònoma de Barcelona. Departament de Ciència Animal i dels Aliments) ; Ferragut, Victoria (Universitat Autònoma de Barcelona. Departament de Ciència Animal i dels Aliments)
This study investigated the characteristics of yogurts produced by substituting dairy fat with polyunsaturated fatty acids (PUFA)-rich oils encapsulated with buttermilk (BM) in spray-dried emulsions (SDE). [...]
This study investigated the characteristics of yogurts produced by substituting dairy fat with polyunsaturated fatty acids (PUFA)-rich oils encapsulated with buttermilk (BM) in spray-dried emulsions (SDE). [...]
2023 - 10.1016/j.lwt.2023.115304
LWT - Food Science and Technology, Vol. 187 Núm. 115304 (2023) , p. 115304  
Detailed record - Creative Commons

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