Palavra-chave: OIL STRUCTURING

PH VARIATION EMULSIFIER PLANT PROTEIN FAT REPLACEMENT Γ-ORYZANOL HEAT TREATMENT STABILIZATION DURING STORAGE OLEOGEL MIXED GEL HIGH INTERNAL PHASE EMULSION HIPE STARCH FAT SUBSTITUTE SELF-ASSEMBLY EMULSION STABILITY RHEOLOGICAL BEHAVIOUR RHEOLOGICAL BEHAVIOR AQUAFABA DEAMIDATION EMULSION TEMPLATE PROTEIN-POLYSACCHARIDE INTERACTION PROTEIN AGGREGATES OLEOGELATOR ; Β-SITOSTERO EMULSION CONFOCAL RAMAN SPECTROSCOPY