2022peer-reviewed28 citations
Edible oleofilms with high vegetable oil content obtained from novel soy protein isolate/gelatin/chitosan nanofiber emulgels
Behraad Tirgarian, Jamshid Farmani, Jafar Mohammadzadeh Milani
Food Hydrocolloids
Concepts
Soy proteinChitosanGelatinUltimate tensile strengthChemistryDispersityChromatographySyneresis