Development of chitosan-based oleogels via crosslinking with vanillin using an emulsion templated approach: Structural characterization and their application as fat-replacer
Gabriela B. Brito, Vanessa Oliveira Di Sarli Peixoto, Matheus T. Martins, Denes K.A. Rosário, Juliana Neves Rodrigues Ract, Carlos Adam Conte‐Júnior +2 more
Food Structure
Concepts
VanillinChitosanEmulsionMicrostructureMaterials scienceChemistryThermostabilityFood science