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Synergistic formulation approach for developing pea protein and guar gum enriched olive oil-in-water emulsion gels as solid fat substitutes: Formulation optimization, characterization, and molecular simulation

Deniz Damla Altan Kamer

2023International Journal of Biological Macromolecules21 citationsDOI

Topics & Concepts

EmulsionGuar gumChemistryDispersityChromatographyRheologyNuclear chemistryChemical engineeringFood sciencePolymer chemistryMaterials scienceOrganic chemistryEngineeringComposite materialProteins in Food SystemsFood Chemistry and Fat AnalysisPolysaccharides Composition and Applications
Synergistic formulation approach for developing pea protein and guar gum enriched olive oil-in-water emulsion gels as solid fat substitutes: Formulation optimization, characterization, and molecular simulation | Litcius