Investigating the rheological properties and structure of grass pea protein isolate- sesame oil bigels for effective fat substitution in low-fat cream formulation
Sorour Lotfi Shirazi, Arash Koocheki
Topics & Concepts
Substitution (logic)RheologyFood scienceSesame oilFat substitutePea proteinChemistryMaterials scienceBiologyAgronomyComputer scienceSesamumComposite materialProgramming languageFood Chemistry and Fat AnalysisProteins in Food SystemsPolysaccharides Composition and Applications