Zein/EGCG/Ca2+ oleogels for margarine substitution in biscuits: Impact on dough properties and biscuits quality attributes

作者：Qiming Wang, Zhenan Rao, Ling Jiang, Xiaojuan Lei, Jichun Zhao, Lin Lei, Kaihong Zeng, Jian Ming · 发表于：Food Hydrocolloids · 年份：2024 · DOI：10.1016/j.foodhyd.2024.110891 · 被引用次数：15 · 研究领域：Food Chemistry and Fat Analysis、Meat and Animal Product Quality、Biochemical Analysis and Sensing Techniques