Advances of protein-based emulsion gels as fat analogues: Systematic classification, formation mechanism, and food application
Shaoyi Cen, S. Li, Zong Meng
Topics & Concepts
Mechanism (biology)EmulsionFat emulsionChemistryFood scienceBiochemistryMedicinePhilosophyInternal medicineEpistemologyParenteral nutritionProteins in Food SystemsFood Chemistry and Fat AnalysisMicroencapsulation and Drying Processes