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Development and Characterization of Oleogels from Avocado Oil and Monoglycerides

The growing demand for healthier lipid alternatives has driven interest in oleogels as promising substitutes for the conventional saturated and trans fats in foods systems. In this context, this study explores the formulation and characterization of oleogels based on avocado oil (<i>Persea americana...

Ausführliche Beschreibung

Gespeichert in:
Hauptverfasser: Michael Moreno-Caballero, Jenny Paola Ortega-Barbosa, Liliam Alexandra Palomeque-Forero, María Cristina Lizarazo-Aparicio, Diego Miranda-Lasprilla, Diego Ballesteros-Vivas, Fabián Parada-Alfonso, Elena Ibañez-Ezequiel
Format: Artigo
Sprache:Inglês
Veröffentlicht: MDPI AG 2026-01-01
Schriftenreihe:Foods
Schlagworte:
oleogels
avocado oil
rheology
firmness
monoglycerides and oxidative stability
Online-Zugang:https://www.mdpi.com/2304-8158/15/3/478
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