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Enhancing heat stability and bloom resistance in low-fat chocolates using bigels

Xueqiang QiState Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of ChinaJixian MaoState Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of ChinaWenjie ChangState Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of ChinaAkbarali RuzibayevFood Products Technology Department, Food Products Technology Faculty, Tashkent Institute of Chemical Technology, Tashkent City, UzbekistanAsliddin FayzullaevFood Products Technology Department, Food Products Technology Faculty, Tashkent Institute of Chemical Technology, Tashkent City, UzbekistanZong MengState Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China. Electronic address: [email protected]

Food Chemistryjournal2025en

ABI

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Mavzular

Food Chemistry and Fat Analysis Proteins in Food Systems Polysaccharides Composition and Applications

Identifikatorlar

DOI: 10.1016/j.foodchem.2025.145515

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