Characterization of the sunflower oil-based oleogel developed by the ferulic acid/monoglyceride mixture and its application in chocolate preparation
The ferulic acid (FA) / monoglyceride (MG) mixture could act as a gelator to structure sunflower oil at the gelator concentration (c) ≥ 4 % and the FA/MG ratios (r) of 0:100, 25:75, 50:50 and 75:25. The rectangular FA and needle-shaped MG crystals in the oleogel interlock with each other to form a 3...
| Auteurs principaux: | , , , |
|---|---|
| Format: | Article |
| Langue: | English |
| Publié: |
Elsevier
2025-01-01
|
| Collection: | Food Chemistry: X |
| Sujets: | |
| Accès en ligne: | http://www.sciencedirect.com/science/article/pii/S2590157524009556 |