Wheat gluten based percolating emulsion gels as simple strategy for structuring liquid oil

Published 2016 View Full Article

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Title
Wheat gluten based percolating emulsion gels as simple strategy for structuring liquid oil
Authors
Keywords
Structuring oils, Emulsion gels, Wheat gluten, Edible glycerol, Partially hydrogenated oils
Journal
FOOD HYDROCOLLOIDS
Volume 61, Issue -, Pages 747-755
Publisher
Elsevier BV
Online
2016-06-30
DOI
10.1016/j.foodhyd.2016.06.037

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