Table 1.
Composition of emulsion gels with 10% protein and 10% fat.
| Protein Source | |||
|---|---|---|---|
| Sample Code | WPI (%) | MWP (%) | MCI (%) |
| WPI(10) | 10 | 0 | 0 |
| MWP(2) | 8 | 2 | 0 |
| MWP(3.5) | 6.5 | 3.5 | 0 |
| MWP(5) | 5 | 5 | 0 |
| MCI(2) | 8 | 0 | 2 |
| MCI(3.5) | 6.5 | 0 | 3.5 |
| MCI(5) | 5 | 0 | 5 |
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