Modulation and Characterization of Wax-Based Olive Oil Organogels in View of Their Application in the Food Industry
Olive oil has recognized health benefits but lacks structural resilience to act in a similar fashion as do the typically used triglycerides (TAGs) when applied in food manufacturing. Therefore, olive oil structuring is critical to widening its use as a healthier alternative in spreadable products. F...
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| Principais autores: | , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
MDPI AG
2021-01-01
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| coleção: | Gels |
| Assuntos: | |
| Acesso em linha: | https://www.mdpi.com/2310-2861/7/1/12 |
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