Oleogelation of rapeseed oil with cellulose fibers as an innovative strategy for palm oil substitution in chocolate spreads
Annabelle David, Mélissa David, Pauline Lesniarek, Emmanuel Corfias, Yoann Pululu, Mathieu Delample, P. Snabre
Topics & Concepts
CelluloseRheologyRapeseedMaterials scienceFiberMass fractionPalm oilComposite materialCellulose fiberFraction (chemistry)Dispersion (optics)Chemical engineeringFood scienceChemistryChromatographyOrganic chemistryEngineeringPhysicsOpticsFood Chemistry and Fat AnalysisProteins in Food Systems