2023peer-reviewed26 citations
High internal phase emulsion-template oleogels stabilized by sodium caseinate:quercetin complexes and potential application in pound cakes
Matheus A.S. Santos, Ana Elisa Ramos Magalhães, Paula Kiyomi Okuro, Caroline Joy Steel, Rosiane Lopes Cunha
Journal of Food Engineering
Concepts
ChemistryEmulsionFat substituteFood scienceSunflower oilChemical engineeringLinseed oil