Effect of Palm Oil–Carnauba Wax Oleogel That Processed with Ultrasonication on the Physicochemical Properties of Salted Duck Egg White Fortified Instant Noodles
The present study permutes edible palm oil (PO) into oleogel by incorporating carnauba wax (CW) at two different concentrations (5 g/100 g and 10 g/100 g, <i>w</i>/<i>w</i>) and processing using ultrasonication. The prepared oleogels (OG1: PO-CW (5 g/100 g); OG2: PO-CW (10 g/100 g); and OGU1: PO-CW...
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| Format: | Artigo |
| Sprache: | Inglês |
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MDPI AG
2022-08-01
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| Schriftenreihe: | Gels |
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| Online-Zugang: | https://www.mdpi.com/2310-2861/8/8/487 |
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