Open Access
| Issue |
BIO Web Conf.
Volume 223, 2026
The 3rd International Conference on Food Technology and Nutrition (ICFTN 2025)
|
|
|---|---|---|
| Article Number | 04001 | |
| Number of page(s) | 13 | |
| Section | Food Chemistry and Functional Food | |
| DOI | https://doi.org/10.1051/bioconf/202622304001 | |
| Published online | 25 February 2026 | |
- N. Nourmohammadi. L. Austin, and D. Chen. -Protein-Based Fat Replacers: A Focus on Fabrication Methods and Fat-Mimic Mechanisms.” Food:, vol. 12. no. 5. p. 957. Feb. 2023. doi. 10.3390/foods12050957. [Google Scholar]
- M.K. Hossain. J. Keidel. O. Hensel, and M. Diakite. "The impact of extruded microparticulated whey proteins in reduced-fat, plain-type stirred yogurt: Characterization of physicochemical and sensory properties." UTT. vol. 134. p. 109976. Dec. 2020, doi: 10.1016/j.lwt.2020.109976 [Google Scholar]
- M. Urgu, A. Tick. S. Unlunirk. F. Kaymak-Ertekin. and N. Koca. "Milk Fat Substitution by Microparticulated Protein in Reduced-fat Cheese Emulsion: The Effects on Stability, Microstructure, Rheological and Sensory Properties." FoodSci jinim Resow, vol. 39, no. 1. pp. 23–34, Feb. 2019. doi 10.5851/kosfa.2018.e60. [Google Scholar]
- J. Toro-Sierra. J. Schumann, and U. Kulozik. "Impact of spray-drying con±tions on the particle size of microparticulated whev protein fractions,” Dairy Sci Technol, vol. 93, no. 4-5. pp. 487–503, Jul. 2013, doi: 10.1007/sl3594-013-0124-7 [Google Scholar]
- I.C. Torres, T. Janhoj, B.O. Mikkelsen, and R. Ipsen. "Effect of microparticulated whey protein with varying content of denatured protein on the rheological and sensory characteristics of low-fat yoghurt.” in: Dairy J. vol. 21. no. 9. pp. 645–655, Sep. 2011. doi 10.1016/j.idairyj.2010.12.013. [Google Scholar]
- M.V. Beret. I.V. Wolf. S. Rebechi, M.L. Spotti. C.L. Vemca. and M.C. Perots, "Microparticulated and concentrated whey proteins as structure and flavour enhancers in semi-skim high-protein yoghurts.” In: Dairy J. vol. 157, p. 106008. Oct. 2024, doi: 10.1016/j.rdafryj.2024.1C6C08 [Google Scholar]
- H. Lesme. C. Rannou. C. Loisel, M.-H. Famelart. S. Bouhallab. and C. Prost. "Controlled whey protein aggregates to modulate the texture of fat-free set-type yoghurts,” In:Dairy J. vol. 92. pp. 28–36. Mav 2019, doi: 10.1016/j.id3iryj.2019.01.004 [Google Scholar]
- H. Li et al., "Application of whey protein emulsion gel microparticles as fat replacers in low-fat yogurt: Applicability of vegetable oil as the oil phase,” J Dairy Sci. vol. 105. no 12. pp. 9404–9416. Dec. 2022. doi: 10.3168/jds.2022-22314 [Google Scholar]
- J.-D. Sanchez-Obando. M.A. Cabrera-Trujillo. M.-L. Olivares-Tenorio, and B. Klotz, “Use of optimized microparticulated whey protein in the process of reduced- fat spread and petit-suisse cheeses.” ZUT. vol. 120. p. 108933. Feb. 2020. doi: 10.1016/j.lwt.2019.108933 [Google Scholar]
- R. Di Cagno. I. De Pasquale. M. De Angehs. S. Buchin. C.G. Rizzello. and M. Gobbetti, “Use of microparticulated whey protein concentrate, exopoly saccharide - producing Streptococcus ±ermophilus. and adjunct cultures for making low-fat Italian Caciotta-type cheese,” JDairy Sci, vol. 97, no. 1.pp. 72–84, Jan. 2014, doi: 10.3168/jds.2013-7078 [Google Scholar]
- B.G. Solowiej. M. Nastaj, J.O. Szafranska. K. Tetpiiowski. J. Malecki. and S. Mieko, “The effect of fat replacement by whey protein microcoagulates on the physicochemical properr.es and microstructure of acid casein model processed cheese.” Int Dairy J. vol. 131. p. 105385. Aug. 2022, doi. 10.1016/j.idairyj.2022.105385. [Google Scholar]
- P. Wen et al., “Effect of anthocyanin-absorbed whey protein microgels on physicochemical and textural properties of reduced-fat Cheddar cheese.” J Dairy Sci. vol. 104. no 1, pp 228–242, Jan. 2021, doi: 10.3168/jds.2020-18450 [Google Scholar]
- V. Perreault. N.R. Emrllard. D. Chabot. B. Morin. Y. Pouliot, and M. Britten. “Effect of denatured whey protein concentrate and its fractions on cheese composition and rheological propertied” JDairy Sci, vol. ICO, no 7, pp 5139–5152, Jul. 2017. do:: 10.3168/jds.2016-12473. [Google Scholar]
- A. Sturaro. M. De Marchi, E. Zom. and M. Cassandro, “Effect of microparticulated whey protein concentration and protein-to-fet ratio on Caciotta cheese yield and composition.” in: Dairy, J., vol. 48. pp. 46–52. Sep. 2015. doi: 10.1016/jid3iryj.2015.02.C03 [Google Scholar]
- M. Urgu-Ozriirk, F. Kaymak-Ertekin, and N. Koca, "Production of reduced-fat white cheese powder The effects of fat reduction and microparticulated protein usage on the characterisr.cs of the cheese powder during storage." Ponder Technol. vol. 391. pp. 510–521, Oct. 2021. doi. 10.1016/j.powtec.2021.06.034. [Google Scholar]
- I.C. Torres. J.M. Amigo Rubio, and R. Ipsen. “Using fractal image analysis to characterize microstructure of low-fat stared yoghurt manufactured with micropamculated whey protex.” J Food Eng. vol. 109. no. 4. pp. 721–729. Apr. 2012, doi. 10.1016/j.jfoodeng2011.11.016. [Google Scholar]
- I.C. Tones, J.M. Amigo, J.C. Knudsen. A. Tolkach. B.O. Mikkelsen, and R. Ipsen, “Rheology and microstructure of low-fat yoghurt produced with whey- protein microparticles as fat replacer,” In: Dairy J. vol. 81. pp. 62–71. Jim. 2018. doi 10.1016/j.id3iryj.2018.01.C04. [Google Scholar]
- H. Li et al., “Utilization of thermal-denatured whey protein isolate-milk fat emulsion zel microparticles as stabilizers and fat replacers in low-fat yogurt,” ZFFT. vol. 150. p. 112045, Oct. 2021. doi: 10.1016/j.lwt.2021.112045 [Google Scholar]
Current usage metrics show cumulative count of Article Views (full-text article views including HTML views, PDF and ePub downloads, according to the available data) and Abstracts Views on Vision4Press platform.
Data correspond to usage on the plateform after 2015. The current usage metrics is available 48-96 hours after online publication and is updated daily on week days.
Initial download of the metrics may take a while.