Gelation behavior and the stability of multicomponent sterol-based oleogels
Novel fat mimetic materials, such as oleogels, are advancing the personalization of healthier food products and can be developed from low molecular weight compounds such as γ oryzanol and β-sitosterol. Following molecular assembly, the formation of a tubular system ensues, which seems to be influenc...
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| Outros Autores: | , , , , |
| Formato: | article |
| Idioma: | eng |
| Publicado em: |
2022
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| Assuntos: | |
| Texto completo: | https://hdl.handle.net/1822/75443 |
| País: | Portugal |
| Oai: | oai:repositorium.sdum.uminho.pt:1822/75443 |