Muffins Elaborated with Optimized Monoglycerides Oleogels: From Solid Fat Replacer Obtention to Product Quality Evaluation-Reference-Cited by-同舟云学术

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Muffins Elaborated with Optimized Monoglycerides Oleogels: From Solid Fat Replacer Obtention to Product Quality Evaluation

Published:2018-05-22 Issue:6 Volume:83 Page:1505-1515
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Giacomozzi Anabella S.¹²,Carrín María E.¹²,Palla Camila A.¹²^ORCID

Affiliation:

1. Dept. de Ingeniería Química; Univ. Nacional del Sur (UNS); Av. Alem 1253, 8000 Bahía Blanca Buenos Aires Argentina

2. Planta Piloto de Ingeniería Química - PLAPIQUI (UNS-CONICET); Bahía Blanca Argentina

Funder

Consejo Nacional de Investigaciones Científicas y Técnicas

Agencia Nacional de Promoción Científica y Tecnológica

Universidad Nacional del Sur

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/1750-3841.14174/fullpdf

Reference34 articles.

1. AOCS 2009 Official methods and recommended practices of the American Oil Chemists’ Society

2. The use of cooling rate to engineer the microstructure and oil binding capacity of wax crystal networks;Blake;Food Biophysics,2015

3. Effect of palm oil replacement with monoglyceride organogel and hydrogel on sweet bread properties;Calligaris;Food Research International,2013

4. Shear nanostructuring of monoglyceride organogels;Da Pieve;Food Biophysics,2010

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