New Insight into Food-Grade Emulsions: Candelilla Wax-Based Oleogels as an Internal Phase of Novel Vegan Creams
Cream-type emulsions containing candelilla wax-based oleogels (EC) were analyzed for their physicochemical properties compared to palm oil-based creams (EP). The microstructure, rheological behavior, stability, and color of the creams were determined by means of non-invasive and invasive techniques....
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| Päätekijät: | , , |
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| Aineistotyyppi: | Artigo |
| Kieli: | Inglês |
| Julkaistu: |
MDPI AG
2024-02-01
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| Sarja: | Foods |
| Aiheet: | |
| Linkit: | https://www.mdpi.com/2304-8158/13/5/729 |
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