A Critical Review of the Last 10 Years of Oleogels in Food
The field of oleogel research has been active in recent decades, generating numerous oleogels with desirable properties like thermal resistance, texture, and structural stability. Moreover, several food matrices have been formulated with oleogels. In some cases, oleogels in these food products have...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Frontiers Media S.A.
2020-09-01
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| Series: | Frontiers in Sustainable Food Systems |
| Subjects: | |
| Online Access: | https://www.frontiersin.org/article/10.3389/fsufs.2020.00139/full |