Evaluation of Structural Behavior in the Process Dynamics of Oleogel-Based Tender Dough Products

The current trend is represented by replacing solid fats with structured liquid oil while maintaining the plastic properties of food products. In this study, the behavior of refined sunflower oil structured with various agents (carnauba wax-CRW, β-sitosterol:beeswax-BS:BW, β-sitosterol:lecithin-BS:L...

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Detalles Bibliográficos
Autores principales: Tanislav, Anda E., Pușcaș, Andreea, Păucean, Adriana, Mureșan, Andruța E., Semeniuc, Cristina A., Mureșan, Vlad, Mudura, Elena
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9141763/
https://www.ncbi.nlm.nih.gov/pubmed/35621615
http://dx.doi.org/10.3390/gels8050317

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9141763/
https://www.ncbi.nlm.nih.gov/pubmed/35621615
http://dx.doi.org/10.3390/gels8050317

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