Tailoring network structures of water-in-Oleogel emulsions by modulating oil-to-water ratios for the fabrication of croissants: Effects on rheological properties and final product texture

Food Chemistry 2026

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Authors: Zhaohua Huang, Baozhong Guo, Deming Gong, Guowen Zhang

DOI: 10.1016/j.foodchem.2026.148425

Cited by: 4

References: 35

Fields of Study & Subjects

Food Chemistry and Fat Analysis Proteins in Food Systems Microencapsulation and Drying Processes

References 35