Effects of crystallisation of native phytosterols and monoacylglycerols on foaming properties of whipped oleogels

Author:

Truong Tuyen,Prakash Sangeeta,Bhandari Bhesh

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference24 articles.

1. Analysis of co-crystallized free phytosterols with triacylglycerols as a functional food ingredient;Acevedo;Food Research International,2016

2. Vegetable organogels incorporation in cream cheese products;Bemer;Food Research International,2016

3. Ultra-stable self-foaming oils;Binks;Food Research International,2017

4. Development of formulations and processes to incorporate wax oleogels in ice cream;Botega;Journal of Food Science,2013

5. The adsorption of crystalline fat to the air water interface of whipped cream;Brooker;Food Structure,1990

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