Modified lentil protein mimics fat in nonfat yogurt
Oct 13, 2026
Modified lentil protein can act like fat in nonfat foods, especially yogurt, delivering creaminess and richness, according to a new study led by researchers at Penn State. The work, published in Food Chemistry, is the latest effort to develop an effective fat texturizer for use in low-fat foods.
https://phys.org/news/2026-10-lentil-protein-mimics-fat-yogurt.html
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