Rheological properties of emulsion templated oleogels based on xanthan gum and different structuring agents

Oleogel design based on emulsions using food grade polymers is a potential strategy for replacing saturated and trans fats. The aim of this paper is the characterization of sunflower oil-based oleogels structured by a non-surface-active polysaccharide, xanthan gum (XG), in combination with different...

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Detalles Bibliográficos
Autores principales: Espert, M., Hernández, M.J., Sanz, T., Salvador, A.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8941164/
https://www.ncbi.nlm.nih.gov/pubmed/35340999
http://dx.doi.org/10.1016/j.crfs.2022.03.001

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8941164/
https://www.ncbi.nlm.nih.gov/pubmed/35340999
http://dx.doi.org/10.1016/j.crfs.2022.03.001

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