Nutritional Evaluation of Oleogel Made from Micronutrient Rich Edible Oils
Author:
Affiliation:
1. School of Community Science and Technology, Indian Institute of Engineering Science and Technology, IIEST, Shibpur
2. Deptartment of Chemical Technology, University of Calcutta
Publisher
Japan Oil Chemists' Society
Subject
General Chemical Engineering,General Medicine,General Chemistry
Link
https://www.jstage.jst.go.jp/article/jos/66/3/66_ess16165/_pdf
Reference33 articles.
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3. 3) Graef, V.D.; Foubert, I.; Smith, K.W.; Cain, F.W.; Dewettinck, K. Crystallization behavior and texture of trans-containing and trans-free palm oil based confectionery fats. J. Agric. Food Chem. 55, 10258-10265 (2007).
4. 4) Rogers, M.A.; Wright, A.J.; Marangoni, A.G. Nanostructuring fiber morphology and solvent inclusions in 12-hydroxystearic acid / canola oil organogels. Curr. Opin. Colloid Interface Sci. 14, 33-42 (2009).
5. 5) Rogers, M.A. Novel structuring strategies for unsaturated fats – Meeting the zero-trans, zero-saturated fat challenge: A review. Food Res. Int. 42, 747-753 (2009).
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