Impact of α-tocopherol and EGCG on the oxidative stability of margarine: Exploring the possible synergistic effect mechanism.
Sign Up to like & getrecommendations! Published in 2023 at "Journal of food science"
DOI: 10.1111/1750-3841.16595
Abstract: Margarine is a typical water-in-oil (W/O) emulsion fat product. Due to the presence of a water-oil interface, the oil oxidation in the emulsion system is the interface reaction, which is much faster than that in… read more here.
Keywords: tocopherol; tocopherol egcg; mechanism; margarine ... See more keywords
Use of Oleogels to Replace Margarine in Steamed and Baked Buns
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DOI: 10.3390/foods10081781
Abstract: Bakery products are usually formulated with solid fats, like margarines and shortenings, which contain high levels of saturated and trans-fatty acids and have negative effects on human health. In this study, hydroxypropyl methylcellulose (HPMC) and… read more here.
Keywords: margarine; use oleogels; steamed buns; replace margarine ... See more keywords
Crystallization and Structural Properties of Oleogel-Based Margarine
Sign Up to like & getrecommendations! Published in 2022 at "Molecules"
DOI: 10.3390/molecules27248952
Abstract: Interest in oleogel as a promising alternative to traditional hydrogenated vegetable oil has increasingly grown in recent years due to its low content of saturated fatty acids and zero trans fatty acids. This study aimed… read more here.
Keywords: crystallization structural; based margarine; oleogel based; properties oleogel ... See more keywords