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Comparative evaluation of structured oil systems: Shellac oleogel, HPMC oleogel, and HIPE gel
In lipid-based food products, fat crystals are used as building blocks for creating a crystalline network that can trap liquid oil into a 3D gel-like structure which in turn is responsible for the desirable mouth feel and texture properties of the food products. However, the recent ban on the use of...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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Blackwell Publishing Ltd
2015
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4690198/ https://www.ncbi.nlm.nih.gov/pubmed/26726293 http://dx.doi.org/10.1002/ejlt.201400553 |