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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Main Authors: | Lei, Mengting, Zhang, Ning, Lee, Wan Jun, Tan, Chin Ping, Lai, Oi Ming, Wang, Yong, Qiu, Chaoying |
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Format: | Article |
Language: | English |
Published: |
Elsevier
2020
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Online Access: | http://psasir.upm.edu.my/id/eprint/86910/1/Non-aqueous%20foams%20formed%20by%20whipping.pdf http://psasir.upm.edu.my/id/eprint/86910/ https://www.sciencedirect.com/science/article/abs/pii/S0308814619321934 |
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