Protein-based strategies for fat replacement: Approaching different protein colloidal types, structured systems and food applications
Eliana Marcela Vélez‐Erazo, Paula Kiyomi Okuro, Andrés Gallegos-Soto, Rosiane Lopes Cunha, Míriam Dupas Hubinger
Topics & Concepts
BiopolymerEmulsionNanotechnologyMouthfeelChemistryFood systemsBiochemical engineeringFood scienceBiotechnologyComputer scienceMaterials scienceBiochemistryBiologyPolymerEngineeringOrganic chemistryEcologyFood securityRaw materialAgricultureProteins in Food SystemsFood Chemistry and Fat AnalysisPickering emulsions and particle stabilization