Oleogelation based on plant waxes: characterization and food applications
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-023-05786-0.pdf
Reference72 articles.
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2. Akterian S, Akterian E (2022) Oleogels–types, properties and their food, and other applications. Food Sci Appl Biotechnol 5:1–11. https://doi.org/10.30721/fsab2022.v5.i1.156
3. Baümler ER, Carelli AA, Martini S (2014) Preparation and physical properties of calcium pectinate films modified with sunflower wax. Eur J Lipid Sci Technol 116(11):1534–1545. https://doi.org/10.1002/ejlt.201400117
4. Bemer HL (2018) Analysis of oil stability in oleogel cream cheese product. J Chem Inf Model 53(9):1689–1699
5. Bemer HL, Limbaugh M, Cramer ED, Harper WJ, Maleky F (2016) Vegetable organogels incorporation in cream cheese products. Food Res Int 85:67–75. https://doi.org/10.1016/j.foodres.2016.04.016
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