Crystallization and Structural Properties of Oleogel-Based Margarine.

Chai, Xiuhang; Zhang, Yujin; Shi, Yifei; Liu, Yuanfa

Chai, Xiuhang; Zhang, Yujin; Shi, Yifei; Liu, Yuanfa.

Afiliação

Chai X; State Key Laboratory of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China.
Zhang Y; State Key Laboratory of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China.
Shi Y; State Key Laboratory of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China.
Liu Y; State Key Laboratory of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China.

Molecules ; 27(24)2022 Dec 15.

Article em En | MEDLINE | ID: mdl-36558086

Assuntos

Manipulação de Alimentos; Margarina; Cristalização; Margarina/análise; Manipulação de Alimentos/métodos; Compostos Orgânicos/química

Palavras-chave

crystalline network; margarine; mouthfeel; natural waxes; oleogel

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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Manipulação de Alimentos / Margarina Idioma: En Revista: Molecules Assunto da revista: BIOLOGIA Ano de publicação: 2022 Tipo de documento: Article País de afiliação: China

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