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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Detaylı Bibliyografya
Yayımlandı:Food Sci Nutr
Asıl Yazarlar: Kamali, Elahe, Sahari, Mohammad Ali, Barzegar, Mohsen, Ahmadi Gavlighi, Hassan
Materyal Türü: Artigo
Dil:Inglês
Baskı/Yayın Bilgisi: John Wiley and Sons Inc. 2019
Konular:
Original Research
Online Erişim: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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