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pro vyhledávání: '"Victor Cedeno-Sanchez"'
Autor:
Victor Cedeno-Sanchez, Melissa Perez-Santana, Devanshu Mehta, Scarlett Godinez, Liwei Gu, Victoria M. Miller, Andrew J. MacIntosh
Publikováno v:
Gels, Vol 9, Iss 10, p 798 (2023)
Standard Palm Oil (SPO) is widely used as a food ingredient partially due to its unique thermophysical properties. However, the American Heart Association recommends a saturated fat consumption of OxG Palm hybrid yields oil known as “palm oil with
Externí odkaz:
https://doaj.org/article/beaa0dd873fe483eb56877e8458854a4
Publikováno v:
Gels, Vol 9, Iss 7, p 522 (2023)
Alternatives to oils with high saturated fatty acid content are often liquid oils (high in unsaturated fatty acids) that have a modified structure created either through additives or processing. Emulsifiers are additives that can be used as structuri
Externí odkaz:
https://doaj.org/article/f1b09fd039cb4245b13fd66763c032b9
Publikováno v:
Gels; Volume 9; Issue 7; Pages: 522
Alternatives to oils with high saturated fatty acid content are often liquid oils (high in unsaturated fatty acids) that have a modified structure created either through additives or processing. Emulsifiers are additives that can be used as structuri
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=multidiscipl::f4ccc1287077ab42da4ec551a393169e