Non-aqueous foams formed by whipping diacylglycerol stabilized oleogel

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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...

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Bibliographic Details
Main Authors:	Lei, Mengting, Zhang, Ning, Lee, Wan Jun, Tan, Chin Ping, Lai, Oi Ming, Wang, Yong, Qiu, Chaoying
Format:	Article
Language:	English
Published:	Elsevier 2020
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

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