Relationship between the microstructure and physical properties of emulsifier based oleogels and cookies quality
Shiyi Li, Ling Zhu, Gangcheng Wu, Qingzhe Jin, Xingguo Wang, Hui Zhang
Topics & Concepts
MicrostructureFood scienceRheologyMaterials scienceMonoglycerideViscosityChemistryComposite materialOrganic chemistryFatty acidFood Chemistry and Fat AnalysisProteins in Food SystemsBiochemical Analysis and Sensing Techniques