Effectiveness of wax–bovine bone protein-grapeseed oil composite oleogels as a margarine substitute in cookies: Characteristics of fat substitutes and baking properties
Jingya Chen, Wenjing Shi, Yazhi Liu, Ziyang Wang, Jinling Wang, Yi Yang, Shiling Lu, Juan Dong, Jingyun Wang, Qingling Wang
Topics & Concepts
WaxComposite numberFood scienceChemistryChemical engineeringMaterials scienceOrganic chemistryComposite materialEngineeringFood Chemistry and Fat AnalysisMeat and Animal Product QualityBiochemical Analysis and Sensing Techniques