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Reduced calorie emulsion-based foods: Protein microparticles and dietary fiber as fat replacers

Cheryl Chung1, Brian Degner2, David Julian McClements3

  • 1Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA.

Food Research International (Ottawa, Ont.)
|July 18, 2018
PubMed

Keywords:
EmulsionsLocust bean gumLow fatMicroparticulated whey proteinStarchViscosity

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