Oleogelation: From Scientific Feasibility to Applicability in Food Products-Reference-Cited by-同舟云学术

Oleogelation: From Scientific Feasibility to Applicability in Food Products

Published:2020-10-29 Issue:12 Volume:122 Page:2000213
ISSN:1438-7697
Container-title:European Journal of Lipid Science and Technology
language:en
Short-container-title:Eur. J. Lipid Sci. Technol.

Author:

Scharfe Maria¹,Flöter Eckhard¹

Affiliation:

1. Department of Food Processing Technical University Berlin Seestr. 13 Berlin 13353 Germany

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.202000213

Reference214 articles.

1. W. Kloek 1998 Wageningen Agricultural University Wageningen The Netherlands

2. Application of Edible Oils

3. Saturated Fat Consumption and Risk of Coronary Heart Disease and Ischemic Stroke: A Science Update

4. Effects of dietary fatty acids and carbohydrates on the ratio of serum total to HDL cholesterol and on serum lipids and apolipoproteins: a meta-analysis of 60 controlled trials

5. World Health Organization Guidelines: Saturated Fatty Acid and Trans‐Fatty Acid Intake for Adults and Children (draft issued for public consultation in May 2018) WHO Geneva2018.

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