Modulation and characterization of wax-based olive oil organogels in view of their application in the food industry
Olive oil has recognized health benefits but lacks structural resilience to act in a similar fashion as do the typically used triglycerides (TAGs) when applied in food manufacturing. Therefore, olive oil structuring is critical to widening its use as a healthier alternative in spreadable products. F...
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| Outros Autores: | , , |
| Formato: | article |
| Idioma: | eng |
| Publicado em: |
2021
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| Assuntos: | |
| Texto completo: | http://hdl.handle.net/1822/70534 |
| País: | Portugal |
| Oai: | oai:repositorium.sdum.uminho.pt:1822/70534 |