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Relationship between the microstructure and physical properties of emulsifier based oleogels and cookies quality

Shiyi Li1, Ling Zhu1, Gangcheng Wu1

  • 1National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China.

Food Chemistry
|January 10, 2022
PubMed

Keywords:
Cookie hardnessCorrelation analysisCrystal structureEmulsifier gelatorsOleogels

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