Emulsion filled gel with oleogels as oil fraction to enhance nutritional properties of baked products (muffins)

In baked products, such as muffins, the fat reduction to decrease the caloric content is important without detrimental effects on product quality. Among the fat replacers, emulsion-filled gels imply lower fat depending on the oil fraction. The objective of this work was to replace soybean oil in muf...

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Publié dans:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 30(2024), 5 vom: 26. Juli, Seite 428-438
Auteur principal:	Totosaus, Alfonso (Auteur)
Autres auteurs:	Santos-Atenco, Edith, Meza-Márquez, Ofelia G, Rodríguez-Huezo, María E, Güemes-Vera, Norma
Format:	Article en ligne
Langue:	English
Publié:	2024
Accès à la collection:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional
Sujets:	Journal Article Fat reduction baked goods oleogel oleogels Emulsions Gels Organic Chemicals Fat Substitutes Soybean Oil plus... 8001-22-7 Waxes ethyl cellulose 7Z8S9VYZ4B Cellulose 9004-34-6