Fig. 11: Evaluation of physical and quality properties of low-fat cream. | npj Science of Food

Fig. 11: Evaluation of physical and quality properties of low-fat cream.

From: Fabrication of stabilized pickering emulsions via crosslinking modified soy protein: focused on fat substitution strategies

Fig. 11: Evaluation of physical and quality properties of low-fat cream.The alternative text for this image may have been generated using AI.

The fat partial coalescence rate (A), hardness (B), whipping foaming rate (C) and 3D printing (D) of low-fat cream. All the values are expressed as mean ± SD. Mean values with different letters are significantly different (p < 0.05). The Control group was the commercially available plant-based cream group; SW1: Ultrasonic (0 W)—laccase-modified SPI cross-linked WPI; SW2: Ultrasonic (150 W)—laccase-modified SPI cross-linked WPI; SW3: Ultrasonic (300 W)—laccase-modified SPI cross-linked WPI; SW4: Ultrasonic (450 W)—laccase-modified SPI cross-linked WPI; SW5: Ultrasonic (600 W)—laccase-modified SPI cross-linked WPI; SPI soy protein isolate, WPI whey protein.

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