Characterization of acorn oil and its application on carnauba wax-based oleogel and chocolate spread.

Autor: Shahamati M; Student Research Committee, Tabriz University of Medical Sciences, Tabriz, Iran; Department of Food Science and Technology, Faculty of Nutrition and Food Science, Tabriz University of Medical Sciences, Tabriz, Iran., Ahmadi P; Department of Food Science and Technology, Faculty of Nutrition and Food Science, Tabriz University of Medical Sciences, Tabriz, Iran., Tabibiazar M; Department of Food Science and Technology, Faculty of Nutrition and Food Science, Tabriz University of Medical Sciences, Tabriz, Iran. Electronic address: Tabibiazarm@tbzmed.ac.ir., Fazelioskouei T; Department of Food Science and Technology, Faculty of Nutrition and Food Science, Tabriz University of Medical Sciences, Tabriz, Iran., Azadmard-Damirchi S; Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran. Electronic address: s-azadmard@tabrizu.ac.ir., Zargaraan A; Department of Food and Nutrition Policy and Planning Research, Faculty of Nutrition and Food Science, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences and Health Services, Hafezi St, Tehran, Iran.

Publikováno v: International journal of biological macromolecules [Int J Biol Macromol] 2024 Mar; Vol. 260 (Pt 2), pp. 129571. Date of Electronic Publication: 2024 Jan 20.

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