Development of beeswax oleogels and the influence of gelator concentration and oil type on their final properties

[Excerpt] Introduction: Concerns regarding food nutritional value, sensory attributes, and consumer health urge to get a valid and feasible answer. The use of food‐grade materials that guarantee gel‐like behaviour and address consumer needs is currently essential in food industry. Structuring edible...

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Bibliographic Details
Main Author: Martins, Artur J. (author)
Other Authors: Cerqueira, Miguel Ângelo Parente Ribeiro (author), Fasolin, Luiz H. (author), Pinheiro, Ana Cristina (author), Cunha, Rosiane (author), Vicente, A. A. (author)
Format: conferenceObject
Language:eng
Published: 2016
Online Access:http://hdl.handle.net/1822/45055
Country:Portugal
Oai:oai:repositorium.sdum.uminho.pt:1822/45055

Internet

http://hdl.handle.net/1822/45055

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