Xanthan gum-assisted fabrication of stable emulsion-based oleogel structured with gelatin and proanthocyanidins
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DOI: 10.1016/j.foodhyd.2021.106596
Abstract: Abstract Oleogelation based on emulsion using food-approved biopolymers is a feasible strategy to substitute solid fat with harmful trans and saturated fatty acids, providing food products with a better nutritional profile. However, oil with high… read more here.
Keywords: based oleogel; oil; stability; food ... See more keywords