Structural Build-Up and Stability of Hybrid Monoglyceride–Triglyceride Oleogels
Oleogelation is an alternative oil structuring route to formulate (semi-)solid fats with a reduced amount of saturated fats. Monoglycerides have been identified as effective gelators; however, their application potential can be limited due to challenges regarding mechanical strength and long-term st...
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| Egile Nagusiak: | , , , |
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| Formatua: | Artigo |
| Hizkuntza: | Inglês |
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MDPI AG
2024-10-01
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| Saila: | Gels |
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| Sarrera elektronikoa: | https://www.mdpi.com/2310-2861/10/10/650 |
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