Chocolates, compounds and spreads: A review on the use of oleogels, hydrogels and hybrid gels to reduce saturated fat content
Author:
Funder
Fundação de Amparo à Pesquisa do Estado de São Paulo
Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
Conselho Nacional de Desenvolvimento Científico e Tecnológico
Publisher
Elsevier BV
Subject
Food Science
Reference118 articles.
1. Engineering emulsion gels as functional colloids emphasizing food applications: A Review;Abdullah;Frontiers in Nutrition,2022
2. Rice bran protein increases the retention of anthocyanins by acting as an encapsulating agent in the spray drying of grape juice;Almeida;Food Research International,2023
3. Development of Chocolates with Improved Lipid Profile by Replacing Cocoa Butter with an Oleogel;Alvarez;Gels,2021
4. Thermorheological Characterization of Healthier Reduced-Fat Cocoa Butter Formulated by Substitution with a Hydroxypropyl Methylcellulose (HPMC)-Based Oleogel;Alvarez;Foods,2021
5. Dietary saturated fats and health: Are the US guidelines evidence-based?;Astrup;Nutrients,2021
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