Oxidative Stability of Rice Bran Wax Oleogels and an Oleogel Cream Cheese Product

Volume: 95, Issue: 10, Pages: 1267 - 1275
Published: Jul 30, 2018
Abstract
Recently, a number of publications demonstrated the successful applications of oleogels (OG) (liquid oils gelled through organogelators) in food products. Although many highlighted the health benefits of OG, potential negative impacts of thermal processing during oleogelation on nutrition and flavor quality of the OG-based food are not fully studied. Hence, in this study, an oleogel-cream-cheese (OCC) product was formulated and the effects of OG...
Paper Details
Title
Oxidative Stability of Rice Bran Wax Oleogels and an Oleogel Cream Cheese Product
Published Date
Jul 30, 2018
Volume
95
Issue
10
Pages
1267 - 1275
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