Functional whey protein nanofibrils: A promising fat substitute for improving quality characteristics of the low-fat sour cream

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Publication date: July 2026

Source: Innovative Food Science & Emerging Technologies, Volume 111

Author(s): Yuxuan Huang, Han Wang, Huaijie Zhang, Yifei Meng, Zhanmei Jiang, Zhishen Mu

​Publication date: July 2026Source: Innovative Food Science & Emerging Technologies, Volume 111Author(s): Yuxuan Huang, Han Wang, Huaijie Zhang, Yifei Meng, Zhanmei Jiang, Zhishen Mu Read More