Dầu ăn có thể ăn được dựa trên polymer thực phẩm hòa tan trong nước: chế tạo, tính chất và ứng dụng tiềm năng

Food and Function - Tập 5 Số 11 - Trang 2833-2841
Ashok R. Patel1,2,3,4,5, Nick Cludts1,2,3,4,5, Mohd Dona Bin Sintang1,2,3,4,5, Ans Lesaffer6,7, Koen Dewettinck1,2,3,4,5
19000 Gent, Belgium
2Faculty of Bioscience Engg.
3Ghent University
4Lab. of Food Tech. & Engg.
5Vandemoortele Centre Lipid Science & Technology, Lab. of Food Tech. & Engg., Faculty of Bioscience Engg. Ghent University, Coupure Links 653, 9000 Gent (Belgium).
68870 Izegem, Belgium
7Vandemoortele R&D Izegem, Prins Albertlaan 79,8870 Izegem,Belgium

Tóm tắt

Chúng tôi trình bày một phương pháp mới sử dụng polysaccharides thực phẩm để cấu trúc dầu lỏng thành oleogel và tiếp tục khám phá tiềm năng ứng dụng của nó như một sự thay thế cho shortening.

Từ khóa


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