Developing edible oleogels structure prepared with emulsion-template approach based on soluble biopolymer complex

The utilization of edible oleogels as oil structures has been proven to comprise a suitable alternative to fat. In this research, whey protein concentrate (WPC) oleogel structure was designed and improved by the creation of a soluble complex of WPC-basil seed gum (BSG) and WPC-xanthan gum (XG) at di...

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Detalhes bibliográficos

Principais autores:	Mozhdeh Sarraf, Sara Naji-Tabasi, Adel Beig-Babaei, José Enrique Moros, Maria Carmen Sánchez Carrillo, Adrián Tenorio-Alfonso
Formato:	Artigo
Idioma:	Inglês
Publicado em:	Elsevier 2024-12-01
Colecção:	Food Chemistry: X
Assuntos:	Basil seed gum Rheological properties Structured edible oil Xanthan gum
Acesso em linha:	http://www.sciencedirect.com/science/article/pii/S2590157524008058
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