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Article: New food science study findings recently were published by researchers at Southern Yangtze University.
- Article from:
- Food Weekly News
- Article date:
- September 25, 2008
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"The effects of pectin gel and protein base on processed semi-solid cheese analogues were studied through microstructure, texture, rheology, thermal analysis and sensory evaluation. Scanning electron microscopy revealed differences in the microstructure of processed cheese analogues," researchers in Wuxi, People's Republic of China report.
"Samples made with full-fat contained higher concentrations of fat globules and were denser compared with low-fat cheese analogues with or without pectin gel. The pectin gel in the products acted as a linkage with other ingredients and made the products more compact and had less cavity compared with the products without pectin ...