Vitamin E-fortified emulsion-templated oleogels structured with xanthan gum and soybean lecithin and their application in pound cakes
Su Jung Hong, Gye Hwa Shin, Jun Tae Kim
Topics & Concepts
Xanthan gumFood scienceZeta potentialChemistryEmulsionLecithinGuar gumFortificationRheologyChromatographyMaterials scienceBiochemistryComposite materialNanotechnologyNanoparticleFood Chemistry and Fat AnalysisProteins in Food SystemsBiochemical Analysis and Sensing Techniques