Plant proteins in structuring gelled emulsions for saturated fat substitutes: Challenges and opportunities
Matheus Dias de Carvalho, Ângelo Luiz Fazani Cavallieri, Ana Carla Kawazoe Sato
Topics & Concepts
StructuringSaturated fatFat substituteChemistryFood scienceEmulsionChemical engineeringPolymer scienceBusinessOrganic chemistryBiochemistryEngineeringCholesterolFinanceProteins in Food SystemsFood Chemistry and Fat AnalysisMicroencapsulation and Drying Processes