Unlocking the potential of oleogels in edible applications and health impacts
Oleogels (OGs) have emerged as promising fat replacers, recognized for their health benefits and suitability in food products due to their high unsaturated fat content. Traditionally, solid fats have been widely used to enhance the nutritional profile of foods, but growing consumer awareness has led...
שמור ב:
| Principais autores: | , , , |
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| פורמט: | Artigo |
| שפה: | Inglês |
| יצא לאור: |
Elsevier
2024-12-01
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| סדרה: | Applied Food Research |
| נושאים: | |
| גישה מקוונת: | http://www.sciencedirect.com/science/article/pii/S2772502224002300 |
| תגים: |
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