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...
Enregistré dans:
| Auteurs principaux: | , , , |
|---|---|
| Format: | article |
| Langue: | EN |
| Publié: |
Nature Portfolio
2021
|
| Sujets: | |
| Accès en ligne: | https://doaj.org/article/4246c293f11c48d6bcfcd724d5fbd1bb |
| Tags: |
Ajouter un tag
Pas de tags, Soyez le premier à ajouter un tag!
|