Double network oleogels co-stabilized by hydroxypropyl methylcellulose and monoglyceride crystals: Baking applications
Qinbo Jiang, Zijuan Yu, Zong Meng
Topics & Concepts
MonoglycerideMaterials scienceChemical engineeringNetwork structureRheologyHydrogen bondFourier transform infrared spectroscopyChemistryComposite materialOrganic chemistryComputer scienceMoleculeMachine learningEngineeringFatty acidFood Chemistry and Fat AnalysisProteins in Food Systems