National Natural Science Foundation of ChinaNational Natural Science Foundation of China (NSFC) [31901717]
机构署名：
本校为第一且通讯机构
院系归属：
食品科学技术学院
摘要：
Modulating the inhomogeneous distribution of fat globules within an emulsion gel is now being considered an effective method to increase the perception of fat-related sensory attributes. However, the methods for preparing the inhomogeneous gel were relatively complicated in previous studies. In the present study, milks enriched with different sizes of fat globule were obtained and then used to prepare glucono-δ-lactone-induced milk gels. The gels with different spatial distributions of fat globules were obtained through natural creaming. To en...
