Effect of Palm Oil–Carnauba Wax Oleogel That Processed with Ultrasonication on the Physicochemical Properties of Salted Duck Egg White Fortified Instant Noodles

The present study permutes edible palm oil (PO) into oleogel by incorporating carnauba wax (CW) at two different concentrations (5 g/100 g and 10 g/100 g, w/w) and processing using ultrasonication. The prepared oleogels (OG1: PO-CW (5 g/100 g); OG2: PO-CW (10 g/100 g); and OGU1: PO-CW (5 g/100 g) wi...

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Detalles Bibliográficos
Autores principales: Noonim, Paramee, Rajasekaran, Bharathipriya, Venkatachalam, Karthikeyan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9407518/
https://www.ncbi.nlm.nih.gov/pubmed/36005088
http://dx.doi.org/10.3390/gels8080487

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9407518/
https://www.ncbi.nlm.nih.gov/pubmed/36005088
http://dx.doi.org/10.3390/gels8080487

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