Effect of Shear on Polymorphic Transitions in Monoglyceride Oleogels
Fat polymorphism plays a critical role in the structural and functional properties of fat-based food products. However, research on the polymorphism of monoglyceride oleogels remains limited. Previous work demonstrated the impact of composition and processing on the polymorphic transitions of monogl...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-05-01
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| Series: | Crystals |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2073-4352/15/6/495 |
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