Work

Enhanced chiffon cake quality using tannic acid cross‐linked diacylglycerol oleogels as a replacement of butter

Year: 2025

Type: article

Source: Journal of the Science of Food and Agriculture

DOI: 10.1002/jsfa.14244

Authors: Ning Liu, Xiaoting Xue, Kun Zhang, Dan Li, Ping Lin, Qian Ju, Yi Chen, Katsuyoshi Nishinari, Mouming Zhao, Xiaolin Yao

Institutions: Shaanxi University of Science and Technology, Hubei University of Technology, South China University of Technology

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

Funders: National Natural Science Foundation of China, Shaanxi Provincial Science and Technology Department

Awards: G3352219009, G3931515737, G5635537760, G695675649, G6999030635

OpenAlex ID: W4408956829

FWCI: 1.732

Cites: 29

Cited by: 4

Related to: 10