Ultrasonic Treatment of Food Colloidal Systems Containing Oleogels: A Review
Y Frolova, V Sarkisyan, R Sobolev, A Kochetkova - Gels, 2022 - mdpi.com
The use of oleogels as an alternative to solid fats to reduce the content of saturated and
trans-isomeric fatty acids is a developing area of research. Studies devoted to the search for …
trans-isomeric fatty acids is a developing area of research. Studies devoted to the search for …
Oleogel containing beeswax and monoglycerides as a potential substitute for confectionery palm fats
S Homolya, E Vozáry, K Badak Kerti… - Progress in …, 2024 - akjournals.com
In the confectionery industry large quantities of palm fat in the fillings of chocolate products
are used. Based on today's nutritional science results, it is desirable to replace palm oil with …
are used. Based on today's nutritional science results, it is desirable to replace palm oil with …
[PDF][PDF] Ultrasonic Treatment of Food Colloidal Systems Containing Oleogels: A Review. Gels 2022, 8, 801
Y Frolova, V Sarkisyan, R Sobolev, A Kochetkova - 2022 - academia.edu
The use of oleogels as an alternative to solid fats to reduce the content of saturated and
trans-isomeric fatty acids is a developing area of research. Studies devoted to the search for …
trans-isomeric fatty acids is a developing area of research. Studies devoted to the search for …