Rheological and thermal properties of reinforced monoglyceride-carnauba wax oleogels.

Somaye Pakseresht Mostafa Mazaheri Tehrani Reza Farhoosh Arash Koocheki

Published in: Journal of the science of food and agriculture (2023)

The DMG/CBW oleogel at the 85:15 ratio, with better structural and sensorial properties than DMG and CBW oleogels, respectively, has the potential for use instead of fat in food formulations. © 2023 Society of Chemical Industry.

Keyphrases

human health
adipose tissue
risk assessment
climate change