Modulation and Characterization of Wax-Based Olive Oil Organogels in View of Their Application in the Food Industry

Olive oil has recognized health benefits but lacks structural resilience to act in a similar fashion as do the typically used triglycerides (TAGs) when applied in food manufacturing. Therefore, olive oil structuring is critical to widening its use as a healthier alternative in spreadable products. F...

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Detalles Bibliográficos
Autores principales: Silva, Pedro M., Martins, Artur J., Fasolin, Luiz H., Vicente, António A.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7931099/
https://www.ncbi.nlm.nih.gov/pubmed/33525634
http://dx.doi.org/10.3390/gels7010012

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7931099/
https://www.ncbi.nlm.nih.gov/pubmed/33525634
http://dx.doi.org/10.3390/gels7010012

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