Mechanistic effects of β-glucan and cellulose on the microstructure, rheology and digestion behaviour of milk fat-in-water emulsions stabilised by whey protein or rapeseed protein
Fuente:
Food Chemistry
Publication date: 1 October 2026Source: Food Chemistry, Volume 525, Part 2Author(s): Miroslaw M. Kasprzak, Kamila Goderska, Joanna Kruk, Aleksandra Florczuk, Ewelina Jamróz, Wiktor Berski, Michał Załęcki, Karolina Östbring, Zygmunt Burnus, Karen Khachatryan, Charles Odilichukwu R. Okpala