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Aneta Koronowicz

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Open access Oct 2026

Influence of protein source and polysaccharide structuring agents on water immobilisation and gel properties of fermented high-protein desserts.

The influence of protein source and polysaccharide structuring agents on thermal behaviour, water immobilisation and gel properties of high-protein desserts was investigated. Desserts formulated with whey protein isolate or yeast protein and structured with furcellaran in the presence of inulin or maltodextrin were eva...

Anna Stępień, Aneta Koronowicz, E. Jamróz · 0 citations

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