Structuring olive oil with ethyl cellulose of different molecular weights: Influence of concentration, viscosity and mixtures
This study explored the impact of ethyl cellulose (EC) of different viscosities (22, 46, and 100 mPa·s) and concentration (8, 10, 12, and 15% w/w)) on the color, oil binding capacity (OBC), textural properties (hardness, elasticity, cohesiveness, adhesiveness), rheological properties and oil oxidati...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-06-01
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| Series: | Future Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666833525000991 |
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