Sterol-based oleogels' characterization envisioning food applications.
Artur J MartinsMiguel A CerqueiraLorenzo M PastranaRosiane L CunhaAntónio A VicentePublished in: Journal of the science of food and agriculture (2019)
Despite differences in gel strength, oleogels exhibited textural characteristics that make these structures suitable for incorporation in food products. The oil migration profile associated with these oleogels can provide a solution for the controlled release of lipophilic compounds as well as for the retention of oil in cooked food products. © 2018 Society of Chemical Industry.
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