Chocolates, compounds and spreads: A review on the use of oleogels, hydrogels and hybrid gels to reduce saturated fat content
Rafael Fernandes Almeida, Lara Aguiar Borges, Thayná Torres da Silva, Nereide Serafim Timóteo dos Santos, Felipe Gianasi, Eduardo Augusto Caldas Batista, Priscilla Efraim
Topics & Concepts
Food scienceScopusSaturated fatFood productsFat substituteRaw materialWeb of scienceHealth benefitsChemistryComputer scienceMEDLINEMedicineTraditional medicineOrganic chemistryCholesterolBiochemistryFood Chemistry and Fat AnalysisMeat and Animal Product QualityBiochemical Analysis and Sensing Techniques