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The effect of composition, microfluidization and process parameters on formation of oleogels for ice cream applications
The use of oleogels is an innovative and economical option for the technological development of some food products, among them ice creams. The aim of this study was to establish the best processing conditions to obtain an emulsion which form oleogels with the lowest ζ-potential and average droplet s...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Nature Publishing Group UK
2021
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8010073/ https://www.ncbi.nlm.nih.gov/pubmed/33785792 http://dx.doi.org/10.1038/s41598-021-86233-y |