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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...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2022
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| Materias: | |
| 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 |