Effect of typical edible colloid on in vitro digestive characteristics of cheese stick

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Effect of typical edible colloid on in vitro digestive characteristics of cheese stick

Cheese sticks are an oil-in-water emulsified gel system. The addition of natural colloids to the aqueous phase affects the emulsified system and alters its shape and texture. In this study, 12 types of emulsion gel systems for cheese sticks containing different colloid ratios were prepared using car...

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Bibliographic Details
Main Authors:	Pan, Xiaoxue, Ma, Xueying, Tan, Chin-Ping, Liu, Yuanfa, Yang, Wei
Format:	Article
Language:	English
Published:	Elsevier Ltd 2025
Online Access:	http://psasir.upm.edu.my/id/eprint/120787/ http://psasir.upm.edu.my/id/eprint/120787/1/120787.pdf

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