Evaluation of Structural Behavior in the Process Dynamics of Oleogel-Based Tender Dough Products

Evaluation of Structural Behavior in the Process Dynamics of Oleogel-Based Tender Dough Products

The current trend is represented by replacing solid fats with structured liquid oil while maintaining the plastic properties of food products. In this study, the behavior of refined sunflower oil structured with various agents (carnauba wax-CRW, <i>β</i>-sitosterol:beeswax-BS:BW, <i&g...

Full description

Bibliographic Details
Main Authors: Anda E. Tanislav, Andreea Pușcaș, Adriana Păucean, Andruța E. Mureșan, Cristina A. Semeniuc, Vlad Mureșan, Elena Mudura
Format: Article
Language:English
Published: MDPI AG 2022-05-01
Series:Gels
Subjects:
oleogelators
pastry products
rheology
hardness
margarine replacer
Online Access:https://www.mdpi.com/2310-2861/8/5/317

Similar Items

Similar Items