The microstructure and gel properties of linseed oil and soy protein isolate based-oleogel constructed with highland barley β-glucan and its application in luncheon meat-Reference-Cited by-同舟云学术

The microstructure and gel properties of linseed oil and soy protein isolate based-oleogel constructed with highland barley β-glucan and its application in luncheon meat

Published:2023-07 Issue: Volume:140 Page:108666
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Ma Yanqing,Ye Fayin,Chen Jia^ORCID,Ming Jian,Zhou Caiqiong^ORCID,Zhao Guohua^ORCID,Lei Lin^ORCID

Funder

Yulin Normal University

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference55 articles.

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3. Preparation and characterization of carnauba wax/adipic acid oleogel: A new reinforced oleogel for application in cake and beef burger;Aliasl khiabani;Food Chemistry,2020

4. Effect of thermal processing on the molecular, structural, and antioxidant characteristics of highland barley β-glucan;Bai;Carbohydrate Polymers,2021

5. The use of cooling rate to engineer the microstructure and oil binding capacity of wax crystal networks;Blake;Food Biophysics,2015

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