Evaluates fat replacement in cheese sticks, suggesting a novel approach for low-fat food design.
/g), water-holding capacity (17.81 g/g), oil-holding capacity (7.78 g/g), and swelling capacity (15.17 mL/g). Emulsions produced under these conditions demonstrated superior modulus, viscosity, and stability across pH, temperature, and ionic variations. Substituting up to 50% of cream cheese with 400UE-OIDF in cheese sticks maintained acceptable flavor and texture. These findings indicate ultrasonication-assisted enzymatic treatments as a promising approach to enhance OIDF functionality for low-fat food applications.
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Liu et al. (2026) studied this question.
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