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Canola protein thermal denaturation improved emulsion-templated oleogelation and its cake-baking application
The stability and viscoelasticity of an oil-in-water emulsion formed with canola proteins could be significantly improved by heat-induced protein thermal denaturation followed by aggregation at the oil droplet surface. This phenomenon was used to develop emulsion-templated oleogels with improved rhe...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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The Royal Society of Chemistry
2021
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9036979/ https://www.ncbi.nlm.nih.gov/pubmed/35478917 http://dx.doi.org/10.1039/d1ra02250d |