Investigation of Oleogel Properties Prepared by Pickering Emulsion-Templated Stabilized with Solid Particles of Basil Seed Gum and Isolated Soy Protein as a Fat Substitute in Cream
According to the multiple role of fat in food products, it is necessary to use a substance as a substitute of fat to maintain the rheological, texture and sensory characteristics of low-fat products. In this study, oleogel system was applied to produce low-fat product. Pickering emulsion-templated w...
Main Authors: | , , , |
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Format: | Article |
Language: | fas |
Published: |
Research Institute of Food Science and Technology
2020-09-01
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Series: | Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī |
Subjects: | |
Online Access: | https://journals.rifst.ac.ir/article_110001_02f8c8554ac3df37845528615817dd2c.pdf |