Ultrasonic Treatment of Food Colloidal Systems Containing Oleogels: A Review
The use of oleogels as an alternative to solid fats to reduce the content of saturated and <i>trans</i>-isomeric fatty acids is a developing area of research. Studies devoted to the search for methods of obtaining oleogels with given properties are of current interest. Ultrasonic treatme...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2022-12-01
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| Series: | Gels |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2310-2861/8/12/801 |