Fabrication, characterization, and fat substitution application in chocolate spreads of methyl cellulose and xanthan gum foam-templated oleogels
Yingmei Wu, Shuaihao Sun, Xin Li, Xiefei Li, Yujie Huang, Fengping An, Qun Huang, Hongbo Song
Topics & Concepts
Xanthan gumMethyl celluloseCelluloseSubstitution (logic)ChemistryCharacterization (materials science)CocoFood scienceFabricationNatural gumFat substituteOrganic chemistryChemical engineeringPolysaccharideMaterials scienceRheologyNanotechnologyComposite materialComputer scienceProgramming languageEngineeringMedicineAlternative medicinePathologyArtificial intelligenceFood Chemistry and Fat AnalysisProteins in Food SystemsPolysaccharides Composition and Applications