The effect of oil type on network formation by protein aggregates into oleogels
Author:
Affiliation:
1. Top Institute Food and Nutrition
2. 6709 PA Wageningen
3. The Netherlands
4. Laboratory of Physics and Physical Chemistry of Foods
5. Wageningen University
6. 6700 AA Wageningen
Abstract
The aim of this study was to assess the effect of oil type on the network formation of heat-set protein aggregates in liquid oil.
Publisher
Royal Society of Chemistry (RSC)
Subject
General Chemical Engineering,General Chemistry
Link
http://pubs.rsc.org/en/content/articlepdf/2017/RA/C7RA00396J
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