TY  - JOUR 
AU  - Nastaj, Maciej
AU  - Pérez Huertas, Salvador
PY  - 2023
UR  - https://hdl.handle.net/10481/81715
AB  - This study reports the possibility of obtaining sugar-free WPI-based macarons with erythri-
tol addition. The whey protein isolate (WPI) solution (20%, w/v) was whipped, and erythritol was
added to the foam at concentrations of 20, 40, and 60 g,...
LA  - eng
PB  - MDPI
KW  - Whey protein isolate
KW  - Erythritol
KW  - Erated foods
KW  - Macarons
KW  - Rheology
KW  - Texture
KW  - Surface Properties
KW  - Turbiscan
KW  - Sportsmen nutrition
TI  - The Effect of Erythritol on the Physicochemical Properties of Reformulated, High-Protein, and Sugar-Free Macarons Produced from Whey Protein Isolate Intended for Diabetics, Athletes, and Physically Active People
DO  - 10.3390/foods12071547
ER  -