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The relationship between nonlinear viscoelasticity and baking performance in low-saturated puff pastry margarine

Jixian Mao1, Weihao Ye1, Zong Meng1

  • 1State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China.

Food Chemistry
|May 15, 2024
PubMed

Keywords:
CroissantLarge amplitude oscillatory shearMechanical propertiesOleogelPlasticity

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