Olive Oil-Based Oleogel as Fat Replacer in a Sponge Cake: A Comparative Study and Optimization

Oleogels (defined as structured solid-like materials with a high amount of oil entrapped within a three-dimensional network of gelator molecules) represent a healthy alternative to fats that are rich in saturated and trans fatty acids. Given its fatty acids composition (oleic, linoleic, and linoleni...

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Detalles Bibliográficos
Autores principales: Malvano, Francesca, Laudisio, Mariachiara, Albanese, Donatella, d’Amore, Matteo, Marra, Francesco
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9455797/
https://www.ncbi.nlm.nih.gov/pubmed/36076831
http://dx.doi.org/10.3390/foods11172643

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9455797/
https://www.ncbi.nlm.nih.gov/pubmed/36076831
http://dx.doi.org/10.3390/foods11172643

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