Protein-based strategies for fat replacement: Approaching different protein colloidal types, structured systems and food applications
Eliana Marcela Vélez‐Erazo, Paula Kiyomi Okuro, Andrés Gallegos-Soto, Rosiane Lopes Cunha, Míriam Dupas Hubinger
Food Research International
Concepts
BiopolymerEmulsionNanotechnologyMouthfeelChemistryFood systemsBiochemical engineeringFood science