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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...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2021
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| Materias: | |
| 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 |