2024
DOI: 10.3390/foods13081225
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Plant-Based Emulsions as Dairy Cream Alternatives: Comparison of Viscoelastic Properties and Colloidal Stability of Various Model Products

Barbora Lapčíková,
Lubomír Lapčík,
Tomáš Valenta
et al.

Abstract: In the context of growing interest in plant-based food products for their potential health benefits and sustainability, this study investigates the effect of mono- and diglycerides of fatty acids application on physico-chemical properties of various plant-based cream products, compared to lecithin application in rice cream. Rheological and textural parameters, colour profile, and colloidal stability were analysed. The application of mono- and diglycerides modified the creams’ viscoelastic behaviour, showing a … Show more

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