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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...
| Autores principales: | , , , |
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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/PMC10530580/ https://www.ncbi.nlm.nih.gov/pubmed/37754364 http://dx.doi.org/10.3390/gels9090683 |