Fat substitute in salad dressing: The role of soybean oil body self-aggregates in enhancing texture and rheological property
Xiaoyu Li, Rui Liu, Xin Lv, Ikram Alouk, Shuai Chen, Wen‐Wei Li, Song Miao, Yanbo Wang, Duoxia Xu
Topics & Concepts
RheologyFood scienceChemistryTexture (cosmology)Soybean oilFat substituteMaterials scienceComposite materialComputer scienceArtificial intelligenceImage (mathematics)Food Chemistry and Fat AnalysisTextile materials and evaluationsProteins in Food Systems