Gizele Almada Cruz on Muck Rack

Gizele Almada Cruz

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Articles

Flaxseed mucilage as a natural thickener in a chocolate whey beverage

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By Fernanda Dantas, Embrapa Agroindústria Tropical, Gizele Almada Cruz
| Wiley Online Library
INTRODUCTION Whey is a by-product of the chymosin coagulation in cheesemaking that is rich in proteins (β-lactoglobulin, α-lactalbumin and immunoglobulins), lactose, fats, vitamins and minerals. However, it is commonly underutilised and improperly disposed of in some countries, negatively affecting the environment (Detti et al. 2025).
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