Non-aqueous foams formed by whipping diacylglycerol stabilized oleogel
Formation of foams is critical for tailoring the texture and mouthfeel of fat-based products. Diacylglycerol (DAG) is regarded as a preferable alternative structurant to hydrogenated lipid. Effect of DAG concentration (2–10 wt%) on the characteristics of oleogels and foams including crystal polymorp...
| Main Authors: | , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2020
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| Online Access: | http://psasir.upm.edu.my/id/eprint/86910/ http://psasir.upm.edu.my/id/eprint/86910/1/Non-aqueous%20foams%20formed%20by%20whipping.pdf |