A Critical Review of the Last 10 Years of Oleogels in Food
Author:
Publisher
Frontiers Media SA
Subject
Horticulture,Management, Monitoring, Policy and Law,Agronomy and Crop Science,Ecology,Food Science,Global and Planetary Change
Reference51 articles.
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4. The formation of a 12-hydroxystearic acid/vegetable oil organogel under shear and thermal fields;Co;J. Am. Oil Chem. Soc,2013
5. Fat replacement by oleogel rich in oleic acid and its impact on the technological, nutritional, oxidative, and sensory properties of Bologna-type sausages;da Silva;Meat Sci,2019
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