Hybrid gels: Influence of oleogel/hydrogel ratio on rheological and textural properties.
Sign Up to like & getrecommendations! Published in 2019 at "Food research international"
DOI: 10.1016/j.foodres.2018.10.019
Abstract: Hybrid gels can be used for controlled delivery of bioactives and for textural and rheological modification of foods. In this regard the hydrogel:oleogel ratio and gel development methodologies showed to be the aspects that influence… read more here.
Keywords: hydrogel; hybrid gels; hydrogel ratio; oleogel hydrogel ... See more keywords