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Structural and Physical Characteristics of Mixed-Component Oleogels: Natural Wax and Monoglyceride Interactions in Different Edible Oils

Waxes and monoglycerides (MGs) added in edible oils form oleogels that can be used as an alternative structured fat, providing healthier substitutes to saturated and trans fats in foods. This study aimed to investigate the properties of oleogels formed by the interaction between monoglycerides and d...

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Detalles Bibliográficos
Autores principales:	Dimakopoulou-Papazoglou, Dafni, Giannakaki, Foteini, Katsanidis, Eugenios
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2023
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10454151/ https://www.ncbi.nlm.nih.gov/pubmed/37623082 http://dx.doi.org/10.3390/gels9080627

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