$Microstructure, rheological properties and stability of oleogels derived from palm olein, palm mid fraction and soybean oil blends$
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Microstructure, rheological properties and stability of oleogels derived from palm olein, palm mid fraction and soybean oil blends

Organogelation is an alternative method of structuring edible oils used to produce low saturation solid fat products. Many studies on oleogels involve the use of soft vegetable oils. However, these highly unsaturated oils are mostly thermally unstable and exhibit poor physical properties. Therefore,...

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Bibliographic Details
Main Author:	Saw, Mei Huey
Format:	Thesis
Language:	English
Published:	2020
Subjects:	Oleic acid Oils and fats, Edible Microstructure
Online Access:	http://psasir.upm.edu.my/id/eprint/90405/ http://psasir.upm.edu.my/id/eprint/90405/1/FSTM%202020%2017%20IR.pdf

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