Influence of protein content on plant-based emulsified and crosslinked fat crystal networks to mimic animal fat tissue
Johannes Dreher, Carolin Blach, Nino Terjung, Monika Gibis, Jochen Weiß
Topics & Concepts
CanolaSoy proteinFood scienceChemistryPlant proteinFat substitutePea proteinChemical engineeringRheologyEmulsionMaterials scienceBiochemistryComposite materialEngineeringFood Chemistry and Fat AnalysisProteins in Food SystemsPolysaccharides Composition and Applications