Edible oleogels based on water soluble food polymers: preparation, characterization and potential application
We demonstrate a novel way of using food polysaccharides to structure liquid oil into oleogels and further explore its potential application as a shortening alternative.
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1993 ◽
Vol 76
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pp. 682-690
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2019 ◽
Vol 16
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pp. 410-421
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2011 ◽
Vol 284-286
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pp. 360-364
2011 ◽
Vol 122
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pp. 1968-1975
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