Effect of Dietary Fiber and Thermal Conditions on Rice Bran Wax-Based Structured Edible Oils

In this work, extra-virgin olive oil (EVO)- and sunflower oil (SFO)-based oleogels were structured using rice bran wax (RBW) at 10% by weight (<i>w</i>/<i>w</i>). Bamboo fiber milled with 40 (BF₄₀), 90 (BF₉₀) and 150 (BF₁₅₀) µm of average size was added as a structur...

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Principais autores:	Laura Principato, Daniele Carullo, Andrea Bassani, Alice Gruppi, Guillermo Duserm Garrido, Roberta Dordoni, Giorgia Spigno
格式:	Artigo
語言:	Inglês
出版:	MDPI AG 2021-12-01
叢編:	Foods
主題:	food rheology oleogelation mathematical models texture edible oil structuring
在線閱讀:	https://www.mdpi.com/2304-8158/10/12/3072
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