Organogels in low-fat and high-fat margarine: A study of physical properties and shelf life
Thaís Jordânia Silva, Gabriel D. Fernandes, Oigres Daniel Bernardinelli, Eliane Cristina da Rosa Silva, Daniel Barrera‐Arellano, Ana Paula Badan Ribeiro
Topics & Concepts
Food scienceChemistryShelf lifeSoybean oilParticle sizeSpreadabilityPeroxide valueWaxOrganic chemistryPhysical chemistryFood Chemistry and Fat AnalysisProteins in Food SystemsFatty Acid Research and Health