The role of plant oils/lipids as innovative fat replacers in various food products: A review
Due to growing demands for palatable and nutritious food products, liquid plant oils are structured into oleogels and emulsion gels as fat replacers to mimic the physical state of saturated fats. This work reviews the methods of structuring plant oils into fat replacers and the functionality of thes...
में बचाया:
| मुख्य लेखकों: | , , , , , , |
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| स्वरूप: | Artigo |
| भाषा: | Inglês |
| प्रकाशित: |
Elsevier
2025-06-01
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| श्रृंखला: | Applied Food Research |
| विषय: | |
| ऑनलाइन पहुंच: | http://www.sciencedirect.com/science/article/pii/S277250222500318X |
| टैग: |
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