Edible polysaccharide-based oleogels and novel emulsion gels as fat analogues: A review
Xiangfang Hu, Qinbo Jiang, Liyang Du, Zong Meng
Topics & Concepts
EmulsionPolysaccharideFlavorChemistryXanthan gumFood sciencePolymer scienceMaterials scienceChemical engineeringRheologyOrganic chemistryComposite materialEngineeringFood Chemistry and Fat AnalysisProteins in Food SystemsEnzyme Catalysis and Immobilization