Facile formation of capillary whey protein oleogels with tunable mechanical and aesthetic properties and their applications as margarine alternatives
Gao-Shang Wang, Hongyu Chen, Longyuan Zhang, Jian Guo, Zhi-Li Wan, Xiao‐Quan Yang
Topics & Concepts
SpreadabilityRheologyWhey proteinFood scienceTexture (cosmology)Whey protein isolateEmulsionMaterials scienceCapillary actionIngredientChemistryMouthfeelFish <Actinopterygii>Composite materialComputer scienceOrganic chemistryImage (mathematics)Raw materialBiologyArtificial intelligenceFisheryFood Chemistry and Fat AnalysisProteins in Food SystemsBiochemical Analysis and Sensing Techniques