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Preparation of Protein Oleogels: Effect on Structure and Functionality
Among available structuring agents that have been used to provide solid properties to liquid oils, protein is a more recent candidate. Due to their nutritional value and high consumer acceptance, proteins are of special interest for the preparation of edible oleogels as an alternative for solid fats...
| 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/PMC7761084/ https://www.ncbi.nlm.nih.gov/pubmed/33256014 http://dx.doi.org/10.3390/foods9121745 |