Oleogels and bigels as alternatives to saturated fats: A review on their application by the food industry

被引：0

作者：

Silva, Pedro M. ^{[1
,2
]}

Cerqueira, Miguel A. ^{[2
]}

Martins, Artur J. ^{[2
]}

Fasolin, Luiz H. ^{[3
]}

Cunha, Rosiane L. ^{[3
]}

Vicente, António A. ^{[1
]}

机构：

[1] Centre of Biological Engineering, University of Minho, Braga, Portugal

[2] International Iberian Nanotechnology Laboratory, Braga, Portugal

[3] Department of Food Engineering and Technology, School of Food Engineering, University of Campinas – UNICAMP, São Paulo, Campinas, Brazil

来源：

JAOCS, Journal of the American Oil Chemists' Society | 2022年 / 99卷 / 11期

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页码：911 / 923