Conversion of Pulse Protein Foam-Templated Oleogels into Oleofoams for Improved Baking Application

The food industry has long been searching for an efficient replacement for saturated-fatty-acid-rich fats for baking applications. Although oleogels have been considered a potential alternative for saturated and trans fats, their success in food application has been poor. The present study explored...

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Detalles Bibliográficos
Autores principales: Mohanan, Athira, Harrison, Kim, Cooper, David M. L., Nickerson, Michael T., Ghosh, Supratim
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9498664/
https://www.ncbi.nlm.nih.gov/pubmed/36141019
http://dx.doi.org/10.3390/foods11182887

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9498664/
https://www.ncbi.nlm.nih.gov/pubmed/36141019
http://dx.doi.org/10.3390/foods11182887

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