Casein/butyrylated dextrin nanoparticles and chitosan stabilized bilayer emulsions as fat substitutes in sponge cakes
Han Tao, Xiao-Han Fang, Pin Chen, Bao‐Qiu Yang, Ran Feng, Bao Zhang
Topics & Concepts
DextrinBilayerFood scienceChemistryMaltodextrinEmulsionFat substituteCaseinChitosanChromatographyOrganic chemistrySpray dryingStarchBiochemistryMembraneProteins in Food SystemsFood Chemistry and Fat AnalysisFood composition and properties