Macadamia oil-based oleogels as cocoa butter alternatives: Physical properties, oxidative stability, lipolysis, and application
Xixiang Shuai, David Julian McClements, Qin Geng, Taotao Dai, Roger Ruan, Liqing Du, Yuhuan Liu, Jun Chen
Topics & Concepts
Macadamia nutDegree of unsaturationDifferential scanning calorimetryMonoglycerideChemistryStearateFood scienceChemical engineeringPolarized light microscopyRheologyLipid digestionButterfatThermal stabilityOrganic chemistryMaterials scienceFatty acidLipaseLinseed oilComposite materialMilk fatOpticsEngineeringPhysicsThermodynamicsEnzymeFood Chemistry and Fat AnalysisProteins in Food SystemsPlant biochemistry and biosynthesis