Cooling rate, sorbitan and glyceryl monostearate gelators elicit different microstructural, viscoelastic and textural properties in chia seed oleogels.
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DOI: 10.1016/j.foodres.2018.10.066
Abstract: Recently the structuring of liquid oils with low molecular weight organogelators has received much attention. Food products devoid of trans fats, with tailored rheological and textural properties can be designed for desired applications by properly… read more here.
Keywords: seed; textural properties; chia seed; cooling rate ... See more keywords