Edible oleogels based on high molecular weight oleogelators and its prospects in food applications
Kavya Mohan, Chinthu Tharayil Udayarajan, María José Fabra +2
Critical Reviews in Food Science and Nutrition
Food Chemistry and Fat Analysis
Food industry is actively looking for alternative ingredients to replace saturated and trans fats in foods while preserving their original organoleptic attributes to ensure consumers' acceptance. A...