Direct oil structuring using engineered whey protein particles: Rheological characterization and application in chocolate formulation
Fuente:
Food Research International
Publication date: 15 January 2026Source: Food Research International, Volume 223, Part 2Author(s): Zhitong Zhou, Hanyun Jiang, Jian He, Caiyun Wang, Ying Xu, Zhanqun Hou, Jian Chen, Xiao Liu