Structure, rheology, and functionality of emulsion-filled gels: Effect of various oil body concentrations and interfacial compositions.

Liao, Yi; Sun, Yufan; Wang, Zhenxiao; Zhong, Mingming; Li, Runnan; Yan, Shizhang; Qi, Baokun; Li, Yang

Liao, Yi; Sun, Yufan; Wang, Zhenxiao; Zhong, Mingming; Li, Runnan; Yan, Shizhang; Qi, Baokun; Li, Yang.

Afiliação

Liao Y; College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
Sun Y; College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
Wang Z; College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
Zhong M; College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
Li R; Department of Animal and Food Sciences, University of Kentucky, Lexington, KY 40546, USA.
Yan S; College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
Qi B; College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
Li Y; National Research Center of Soybean Engineering and Technology, Harbin, Heilongjiang 150030, China.

Food Chem X ; 16: 100509, 2022 Dec 30.

Article em En | MEDLINE | ID: mdl-36519106

Palavras-chave

Composite gels; Emulsion-filled gels; Interface; Oil bodies; Whey protein isolate

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Food Chem X Ano de publicação: 2022 Tipo de documento: Article País de afiliação: China

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