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Development of Antioxidant-Fortified Oleogel and Its Application as a Solid Fat Replacer to Muffin
Oleogelation has recently received a great deal of attention in the food industry as a novel alternative technology that physically converts liquid oil into semi-solid gel. Since the functional characteristics of oleogels are dependent on the gelators or bioactive compounds incorporated, this study...
| 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/PMC8700822/ https://www.ncbi.nlm.nih.gov/pubmed/34945610 http://dx.doi.org/10.3390/foods10123059 |