Oleogelation of rapeseed oil with cellulose fibers as an innovative strategy for palm oil substitution in chocolate spreads

Publication date: Available online 12 September 2020Source: Journal of Food EngineeringAuthor(s): Annabelle David, Mélissa David, Pauline Lesniarek, Emmanuel Corfias, Yoann Pululu, Mathieu Delample, Patrick Snabre
Source: Journal of Food Engineering - Category: Food Science Source Type: research