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

被引：0
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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
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