Characterization of functional chocolate formulated using oleogels derived from β-sitosterol with γ-oryzanol/lecithin/stearic acid
Ping Sun, Bin Xia, Zhi‐Jing Ni, Yue Wang, Elnur Elam, Kiran Thakur, Yi‐Long Ma, Zhao‐Jun Wei
Topics & Concepts
Differential scanning calorimetryStearic acidLecithinFourier transform infrared spectroscopyRheologyChemistryFood scienceCrystallizationPalm oilCorn oilChemical engineeringMaterials scienceChromatographyOrganic chemistryComposite materialEngineeringThermodynamicsPhysicsFood Chemistry and Fat AnalysisPhase Equilibria and Thermodynamics