Kitts, David D.; Tomiuk, Stephen - In: Agriculture 3 (2013) 2, pp. 236-252
A standardized whole cranberry extract (WCE) was used to stabilize a model sunflower-casein emulsion prototype for future formulation activities with a fresh cream cheese product. The WCE contained total organic acids (20% w/w) and polyphenols (5%), the latter consisting of total anthocyanins...