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Structural Build-Up and Stability of Hybrid Monoglyceride-Triglyceride Oleogels

Kato Rondou1, Antonia Dewettinck1, Koen Dewettinck1,2

  • 1Food Structure and Function Research Group, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, 9000 Ghent, Belgium.

Gels (Basel, Switzerland)
|October 25, 2024
PubMed

Keywords:
X-ray scatteringfat crystallizationhybrid oleogelsmonoglyceridesphase contrast microscopyrheology

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