Enhanced chiffon cake quality using tannic acid cross‐linked diacylglycerol oleogels as a replacement of butter
The present study reveals that the E-DGO-based cakes have performance and sensory scores comparable to butter cakes. These findings provide a reference point for the construction of KGM-HPMC-TA based E-DGOs as a partial replacement for butter in chiffon cakes. © 2025 Society of Chemical Industry.
Authors
- Yi Chen (ORCID: https://orcid.org/0000-0001-7960-8374)
- Ping Lin (ORCID: https://orcid.org/0000-0002-3310-6384)
- Qian Ju (ORCID: https://orcid.org/0000-0002-3522-2151)
- Xiaoting Xue (ORCID: https://orcid.org/0000-0002-3716-3132)
- Xiaolin Yao (ORCID: https://orcid.org/0000-0002-1327-1374)
- Katsuyoshi Nishinari (ORCID: https://orcid.org/0000-0003-2374-5868)
- Kun Zhang (ORCID: https://orcid.org/0000-0003-3892-3380)
- Dan Li (ORCID: https://orcid.org/0000-0001-6645-2489)
- Ning Liu (ORCID: https://orcid.org/0000-0001-7600-4233)
- Mouming Zhao (ORCID: https://orcid.org/0000-0003-0221-3838)
Institutions
- Shaanxi University of Science and Technology (CN)
- Hubei University of Technology (CN)
- South China University of Technology (CN)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2025-03-28
- DOI
- https://doi.org/10.1002/jsfa.14244
- Citations
- 2
- Primary Topic
- Food Chemistry and Fat Analysis
- Type
- article
- Field-Weighted Citation Impact
- 2.32
Funders
- National Natural Science Foundation of China
- Shaanxi Provincial Science and Technology Department