Utilization of foam structured hydroxypropyl methylcellulose for oleogels and their application as a solid fat replacer in muffins

Author:

Oh Im KyungORCID,Lee SuyongORCID

Funder

Basic Science Research Program

National Research Foundation of Korea (NRF)

Ministry of Education

Ministry of Science, ICT and Future Planning

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference33 articles.

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4. Association of dietary, circulating, and supplement fatty acids with coronary risk: A systematic review and meta-analysis;Chowdhury;Annals of Internal Medicine,2014

5. Internal characterisation of fresh agricultural products using traditional and ultrafast electron beam X-ray computed tomography imaging;Donis-Gonzalez;Biosystems Engineering,2014

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