Zein/EGCG/Ca2+ oleogels for margarine substitution in biscuits: Impact on dough properties and biscuits quality attributes
Qiming Wang, Zhenan Rao, Ling Jiang, Xiaojuan Lei, Jichun Zhao, Lin Lei, Kaihong Zeng, Jian Ming
Topics & Concepts
Food scienceSubstitution (logic)ChemistryRheologyQuality (philosophy)Materials scienceComputer scienceComposite materialPhysicsQuantum mechanicsProgramming languageFood Chemistry and Fat AnalysisMeat and Animal Product QualityBiochemical Analysis and Sensing Techniques