The effect of composition, microfluidization and process parameters on formation of oleogels for ice cream applications

Abstract The use of oleogels is an innovative and economical option for the technological development of some food products, among them ice creams. The aim of this study was to establish the best processing conditions to obtain an emulsion which form oleogels with the lowest ζ-potential and average...

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Autores principales: E. Silva-Avellaneda, K. Bauer-Estrada, R. E. Prieto-Correa, M. X. Quintanilla-Carvajal
Formato: article
Lenguaje:EN
Publicado: Nature Portfolio 2021
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Acceso en línea:https://doaj.org/article/4246c293f11c48d6bcfcd724d5fbd1bb
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