Structural and sensory studies on chocolate spreads with hydrocolloid-based oleogels as a fat alternative

Author:

Bascuas Santiago,Espert María,Llorca Empar,Quiles Amparo,Salvador Ana,Hernando Isabel

Funder

Universitat Politècnica de València

Ministerio de Ciencia, Innovacion y Universidades

Publisher

Elsevier BV

Subject

Food Science

Reference41 articles.

1. Oleogel production based on binary and ternary mixtures of sodium caseinate, xanthan gum, and guar gum: Optimization of hydrocolloids concentration and drying method;Abdolmaleki;Journal of Texture Studies,2019

2. Structure and stability of edible oleogels prepared with different unsaturated oils and hydrocolloids;Bascuas;International Journal of Food Science and Technology,2020

3. Oil-in-water emulsions stabilised by cellulose ethers: Stability, structure and: In vitro digestion;Borreani;Food and Function,2017

4. Organogels: An alternative edible oil-structuring method. JAOCS;Co;Journal of the American Oil Chemists’ Society,2012

5. Recent developments of oleogel utilizations in bakery products;Demirkesen;Critical Reviews in Food Science and Nutrition,2019

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