Effect of Potato Starch Hydrogel:Glycerol Monostearate Oleogel Ratio on the Physico-Rheological Properties of Bigels

Bigel (BG) has been shown to be promising for the food industry due to the possibility to manipulate the properties of the system by adjusting the ratio of each individual phase, namely the hydrogel (H) and oleogel (O) phases. This work aimed to evaluate the influence of the O:H ratio on the physica...

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Detalles Bibliográficos
Autores principales: Alves Barroso, Lívia, Grossi Bovi Karatay, Graziele, Dupas Hubinger, Miriam
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9689572/
https://www.ncbi.nlm.nih.gov/pubmed/36354602
http://dx.doi.org/10.3390/gels8110694

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9689572/
https://www.ncbi.nlm.nih.gov/pubmed/36354602
http://dx.doi.org/10.3390/gels8110694

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