Oleogels based on peanut protein isolate fibrils: Structural characterization dependent on induction time and suitability in marguerite biscuits
Kexin Wang, Jie Zhang, Zeyue Fu, Yongxue Luo, Chuanfen Pu, Wenting Tang, Qingjie Sun
Topics & Concepts
EmulsionAdsorptionChemistryChemical engineeringDestabilisationFood scienceCreamingRheologyMaterials scienceOrganic chemistryComposite materialSocial psychologyPsychologyEngineeringFood Chemistry and Fat AnalysisProteins in Food SystemsBiochemical Analysis and Sensing Techniques