Enzymatic Deamidation Enhances Hydrogen Bond Networks of Glutinous Rice Flour and Soy Protein Isolate in Oleogels: Mechanism and Butter Replacement
Driven by the rising demand for healthy diets, vegetable oil-based oleogels as animal fat substitutes have attracted increasing research attention. In this study, a starch-protein composite oleogel was prepared by emulsion templating using protein-glutaminase (PG)-modified glutinous rice flour (GRF)/soy protein isolate...