Roles of gelator type and gelation technology on texture and sensory properties of cookies prepared with oleogels
Shiyi Li, Gangcheng Wu, Xiaojing Li, Qingzhe Jin, Xingguo Wang, Hui Zhang
Topics & Concepts
BeeswaxFood scienceMethyl celluloseWaxRheologyTexture (cosmology)Fat substituteMicrostructureChemistryMaterials scienceCelluloseComposite materialOrganic chemistryComputer scienceArtificial intelligenceImage (mathematics)Food Chemistry and Fat AnalysisProteins in Food SystemsMeat and Animal Product Quality