Redesigning food protein formulations with empirical phase diagrams: A case study on glycerol-poor and glycerol-free formulations

Volume: 125, Pages: 108609
Published: Aug 7, 2019
Abstract
Redesigning existing food protein formulations is necessary in situations where food authorities propose dose adjustments or removal of currently employed additives. Redesigning formulations involves evaluating substitute additives to obtain similar long-term physical stability as the original formulation. Such formulation screening experiments benefit from comprehensive data visualization, understanding the effects of substitute additives on...
Paper Details
Title
Redesigning food protein formulations with empirical phase diagrams: A case study on glycerol-poor and glycerol-free formulations
Published Date
Aug 7, 2019
Volume
125
Pages
108609
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