Effects of thickening agents on the formation and properties of edible oleogels based on hydroxypropyl methyl cellulose.
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DOI: 10.1016/j.foodchem.2017.10.154
Abstract: Emulsion-templated approach was adopted to obtain edible oleogels using hydroxypropyl methyl cellulose (HPMC) as the main emulsifier in combination with the usage of thickening agents such as carboxymethyl cellulose (CMC), xanthan gum, sodium alginate, arabic… read more here.
Keywords: methyl cellulose; effects thickening; gum; hydroxypropyl methyl ... See more keywords