Use of glycosylated wheat protein in emulsions and its application as a fat replacer in microwave cakes
Zhenyu Zhang, Huiming Zhou, Yi‐Peng Bai
Topics & Concepts
Food scienceGlycosylationChemistryFat substituteWheat flourMicrowaveBiochemistryPhysicsQuantum mechanicsProteins in Food SystemsFood composition and propertiesFood Chemistry and Fat Analysis