The potential of protein-polysaccharide-based O/W and W/O emulsion gels strengthened by solid fat crystallization as realistic fat analogs
Wei Wei, Lujie Cui, Zong Meng
Topics & Concepts
CrystallizationFat emulsionEmulsionChemistryPolysaccharideChemical engineeringChromatographyBiochemistryOrganic chemistryEngineeringParenteral nutritionMedicineIntensive care medicineFood Chemistry and Fat AnalysisProteins in Food SystemsMeat and Animal Product Quality