Crystallization Behavior and Physical Properties of Monoglycerides-Based Oleogels as Function of Oleogelator Concentration
Oleogels have been shown as a promising replacer of hydrogenated vegetable oil. Fatty acid glycerides, including some typical mono- and di-glycerides, were used to form oleogels. The concentration effects of fatty acid glycerides on the crystallization behavior and physical properties of oleogels we...
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| Hauptverfasser: | , , , |
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| Format: | Artigo |
| Sprache: | Inglês |
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MDPI AG
2023-01-01
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| Schriftenreihe: | Foods |
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| Online-Zugang: | https://www.mdpi.com/2304-8158/12/2/345 |
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