Structural and technological approach to reveal the role of the lipid phase in the formation of soy emulsion gels with chia oil
This article belongs to the Collection Feature Papers in Gel Materials.
| Authors: | , |
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| Format: | article |
| Status: | Published version |
| Publication Date: | 2021 |
| Country: | España |
| Institution: | Consejo Superior de Investigaciones Científicas (CSIC) |
| Repository: | DIGITAL.CSIC. Repositorio Institucional del CSIC |
| OAI Identifier: | oai:digital.csic.es:10261/267182 |
| Online Access: | http://hdl.handle.net/10261/267182 |
| Access Level: | Open access |
| Keyword: | Soy protein Technological properties Olive oil Raman spectroscopy Emulsion gel Protein structure |
| Summary: | This article belongs to the Collection Feature Papers in Gel Materials. |
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