Microstructure, rheological properties and stability of oleogels derived from palm olein, palm mid fraction and soybean oil blends
Organogelation is an alternative method of structuring edible oils used to produce low saturation solid fat products. Many studies on oleogels involve the use of soft vegetable oils. However, these highly unsaturated oils are mostly thermally unstable and exhibit poor physical properties. Therefore,...
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| 格式: | Thesis |
| 语言: | 英语 |
| 出版: |
2020
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| 在线阅读: | http://psasir.upm.edu.my/id/eprint/90405/1/FSTM%202020%2017%20IR.pdf |