A novel edible solid fat substitute: Preparation of biphasic stabilized bigels based on glyceryl monolaurate and gellan gum
Xinyao Wang, Huan Li, Yang Liu, Shenghua Ding, Liwen Jiang, Rongrong Wang
Topics & Concepts
ChewinessFood scienceChemistryFlavorGellan gumPeroxideOrganic chemistryFood Chemistry and Fat AnalysisPolysaccharides Composition and ApplicationsProteins in Food Systems