Modulating edible-oleogels physical and functional characteristics by controlling their microstructure-Reference-Cited by-同舟云学术

Modulating edible-oleogels physical and functional characteristics by controlling their microstructure

Author:

Ramezani Mohsen¹²^ORCID,Salvia-Trujillo Laura¹²^ORCID,Martín-Belloso Olga¹²^ORCID

Affiliation:

1. Department of Food Technology, Engineering and Science. University of Lleida, Av. Alcalde Rovira Roure 191, 25198, Lleida, Spain

2. Agrotecnio Center, Av. Alcalde Rovira Roure 191, 25198, Lleida, Spain

Abstract

The impact of lecithin (L), hydrogenated lecithin (HL), water and beta-carotene (βc) on physico-chemical properties of oleogel.

Funder

Ministerio de Ciencia, Innovación y Universidades

Agencia Estatal de Investigación

European Regional Development Fund

H2020 Marie Skłodowska-Curie Actions

EIT Food

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

Reference45 articles.

1. E. D.Co and A. G.Marangoni , Oleogels: An Introduction , Elsevier Inc. , 2nd edn, 2018

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