Waxy Oleogels for Partial Substitution of Solid Fat in Margarines

One of the research directions of oleogels is to study the possibility of their practical application in the food industry as an alternative to solid fats. In this work, the possibility of replacing solid fat in margarine (fat content 82.5%) with oleogels was evaluated. The oleogel content varied fr...

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Detalles Bibliográficos
Autores principales: Sobolev, Roman, Frolova, Yuliya, Sarkisyan, Varuzhan, Kochetkova, Alla
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10530580/
https://www.ncbi.nlm.nih.gov/pubmed/37754364
http://dx.doi.org/10.3390/gels9090683

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10530580/
https://www.ncbi.nlm.nih.gov/pubmed/37754364
http://dx.doi.org/10.3390/gels9090683

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