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Novel oleogel formulation based on amaranth oil: Physicochemical characterization
This study aims to investigate the characteristics of oleogel (OG) produced from amaranth oil at four concentrations of 7%, 9%, 10%, and 12% of the monoglyceride (MG). The physicochemical and structural aspects were performed by using pulsed nuclear magnetic resonance, differential scanning calorime...
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| Publicat a: | Food Sci Nutr |
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| Autors principals: | , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
John Wiley and Sons Inc.
2019
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6593383/ https://ncbi.nlm.nih.gov/pubmed/31289646 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.1018 |
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