Compositional and structural aspects of hydro- and oleogels: Similarities and specificities from the perspective of digestibility

Publication date: Available online 25 February 2021Source: Trends in Food Science & TechnologyAuthor(s): Paula Kiyomi Okuro, Tatiana Porto Santos, Rosiane Lopes Cunha

Source: Trends in Food Science and Technology - March 1, 2021 Category: Food Science Source Type: research