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Quantifications of Oleocolloid Matrices Made of Whey Protein and Oleogels
Consumer demand for high protein content and plant-based fat has necessitated novel approaches to healthy food products. In response to this need, oleogels (OG) (structured liquid oils) emerged as a possible means of not only replacing saturated and trans fats but also delivering food protein. Never...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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MDPI
2020
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7699611/ https://www.ncbi.nlm.nih.gov/pubmed/33228228 http://dx.doi.org/10.3390/foods9111697 |