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...
| Autor principal: | |
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| Outros Autores: | , , , , |
| Formato: | conferenceObject |
| Idioma: | eng |
| Publicado em: |
2016
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| Texto completo: | http://hdl.handle.net/1822/45055 |
| País: | Portugal |
| Oai: | oai:repositorium.sdum.uminho.pt:1822/45055 |