Rheological and Thermal Properties of Reinforced Monoglyceride-Carnauba Wax Oleogels.
Somaye PaksereshtMostafa Mazaheri TehraniReza FarhooshArash KoochekiPublished 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 to use instead of fat in food formulation. This article is protected by copyright. All rights reserved.