Preparation of bilayer nano-oleogel by whey protein isolate and soy lecithin for fish oil encapsulation and its application in cookies
Chuanzhi Wang, Haitao Wang, A.M. Abd El‐Aty, Wentao Su, Mingqian Tan
Topics & Concepts
ChemistryWhey protein isolateFood scienceWhey proteinFlavorDifferential scanning calorimetryLecithinBilayerSoy proteinChemical engineeringChromatographyBiochemistryEngineeringThermodynamicsPhysicsMembraneFood Chemistry and Fat AnalysisProteins in Food SystemsBiochemical Analysis and Sensing Techniques