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Oleogels as a Fat Substitute in Food: A Current Review
Fats and oils in food give them flavor and texture while promoting satiety. Despite the recommendation to consume predominantly unsaturated lipid sources, its liquid behavior at room temperature makes many industrial applications impossible. Oleogel is a relatively new technology applied as a total...
Autores principales: | da Silva, Roberta Claro, Ferdaus, Md. Jannatul, Foguel, Aline, da Silva, Thais Lomonaco Teodoro |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2023
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10048032/ https://www.ncbi.nlm.nih.gov/pubmed/36975629 http://dx.doi.org/10.3390/gels9030180 |
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