Physicochemical and mechanical properties of a new cold-set emulsion gel system and the effect of quinoa protein fortification
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Title
Physicochemical and mechanical properties of a new cold-set emulsion gel system and the effect of quinoa protein fortification
Authors
Keywords
Oil-in-water emulsion gel, Fat replacer, Texture, Physicochemical properties
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 156, Issue -, Pages 113048
Publisher
Elsevier BV
Online
2022-01-04
DOI
10.1016/j.lwt.2021.113048
References
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