Enhancing the Unsaturated Fat Content and Techno-Functional Properties of Whipped Creams by Designing New Structured Fats – Blends of Rice Bran Wax Oleogel and Butter as Fat Model Systems
Mureșan, V.; Danthine, Sabine; Petrut, R.F.et al.
2018 • 16th Euro Fed Lipid Congress - Fats, Oils and Lipids: Science, Technology and Nutrition in a Changing Word
Danthine, Sabine ; Université de Liège - ULiège > Agronomie, Bio-ingénierie et Chimie (AgroBioChem) > SMARTECH
Petrut, R.F.
Racolța, E.
Muste, S.
Mureșan, A.E.
Socaciu, C.
Blecker, Christophe ; Université de Liège - ULiège > Agronomie, Bio-ingénierie et Chimie (AgroBioChem) > SMARTECH
Language :
English
Title :
Enhancing the Unsaturated Fat Content and Techno-Functional Properties of Whipped Creams by Designing New Structured Fats – Blends of Rice Bran Wax Oleogel and Butter as Fat Model Systems
Publication date :
September 2018
Event name :
16th Euro Fed Lipid Congress - Fats, Oils and Lipids: Science, Technology and Nutrition in a Changing Word
