2021peer-reviewed116 citations
Characterization of functional chocolate formulated using oleogels derived from β-sitosterol with γ-oryzanol/lecithin/stearic acid
Ping Sun, Bin Xia, Zhi‐Jing Ni, Yue Wang, Elnur Elam, Kiran Thakur +2 more
Food Chemistry
Concepts
Differential scanning calorimetryStearic acidLecithinFourier transform infrared spectroscopyRheologyChemistryFood scienceCrystallization