Palm-based nanofibrillated cellulose (NFC) in carotenoid encapsulation and its incorporation into margarine-like reduced fat spread as fat replacer.

Autor: Bernice QQL; School of Science, Monash University Malaysia, Bandar Sunway, Selangor, Malaysia., Chong WT; School of Science, Monash University Malaysia, Bandar Sunway, Selangor, Malaysia., Thilakarathna RCN; School of Science, Monash University Malaysia, Bandar Sunway, Selangor, Malaysia., Tong SC; School of Science, Monash University Malaysia, Bandar Sunway, Selangor, Malaysia., Tang TK; Malaysia Palm Oil Board, Bandar Baru Bangi, Selangor, Malaysia., Phuah ET; Department of Food Science and Technology, School of Applied Sciences and Mathematics, Universiti Tecknologi Brunei, Gadong, Brunei Darussalam., Lee YY; School of Science, Monash University Malaysia, Bandar Sunway, Selangor, Malaysia.; Monash Industry Plant Oils Research Laboratory, Monash University Malaysia, Subang Jaya, Selangor, Malaysia.

Publikováno v: Journal of food science [J Food Sci] 2024 Aug; Vol. 89 (8), pp. 5031-5046. Date of Electronic Publication: 2024 Jul 11.