Abstract
In this study, we prepared a cold‐set whey protein emulsion gel that was mediated by citric acid and a pre‐emulsification method. A pre‐emulsified solution was prepared with thermally denatured whey protein and butter. The stability and rheological properties of the emulsion gel were examined. The results demonstrated that the system changed from liquid behaviour at low protein contents to emulsion gel behaviour at high protein contents. Moreover, this method could produce a stable emulsion gel and its properties could be modulated by altering the protein and fat contents.
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