Characterization and molecular docking of sustainable wine lees and gelatin‐based emulsions: innovative fat substitution
Gülce Bedis Kaynarca
Abstract:BACKGROUNDThe present study aimed to determine how various amounts (0.00, 0.58, 1.52 and 4.50 g 100 g−1) of wine lees (WL), which contains numerous essential components, impact the emulsifying properties of fish gelatin (FG) at a low concentration (0.5 g 100 g−1) in the high‐fat phase (65 g 100 g−1). This study conducted rheology, physicochemical technical and characterization analyses on the emulsions to provide sustainable and innovative approaches for spreadable oils.RESULTSThe addition of WL to FG emulsion… Show more
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