A review of oleogels applications in dairy foods
Author:
Affiliation:
1. Department of Dairy and Food Science, South Dakota State University, Brookings, South Dakota, USA
Funder
Hatch
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10408398.2023.2215871
Reference143 articles.
1. Development and characterization of reinforced ethyl cellulose based oleogel with adipic acid: Its application in cake and beef burger
2. Potential use of carnauba wax oleogel to replace saturated fat in ice cream
3. Application and functions of fat replacers in low-fat ice cream: A review
4. Using canola oil hydrogels and organogels to reduce saturated animal fat in meat batters
5. Preparation and characterization of carnauba wax/adipic acid oleogel: A new reinforced oleogel for application in cake and beef burger
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