Variations in Microstructural and Physicochemical Properties of Soy Wax/Soybean Oil-Derived Oleogels Using Soy Lecithin

Emerging natural-based polymers and materials progress and new technology innovations open the way for unique food products with high nutritional value development. In this regard, oleogel may be essential in replacing fatty acids from food products. In this study, we researched the effects of varie...

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Detalles Bibliográficos
Autores principales: Sena, Biswajit, Dhal, Somali, Sahu, Deblu, Sarkar, Preetam, Mohanty, Biswaranjan, Jarzębski, Maciej, Wieruszewski, Marek, Behera, Haladhar, Pal, Kunal
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9570507/
https://www.ncbi.nlm.nih.gov/pubmed/36235877
http://dx.doi.org/10.3390/polym14193928

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9570507/
https://www.ncbi.nlm.nih.gov/pubmed/36235877
http://dx.doi.org/10.3390/polym14193928

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