Impact of hydrogel-to-oleogel ratio and presence of carob fruit extracts on formulated bigels: Rheological, thermal, physicochemical and microstructural properties
This article belongs to the Special Issue Physicochemical Characteristics of Food Polysaccharides, Starches, and Gels.
| Authors: | , , |
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| Format: | article |
| Status: | Published version |
| Publication Date: | 2025 |
| Country: | España |
| Institution: | Consejo Superior de Investigaciones Científicas (CSIC) |
| Repository: | DIGITAL.CSIC. Repositorio Institucional del CSIC |
| OAI Identifier: | oai:digital.csic.es:10261/404747 |
| Online Access: | http://hdl.handle.net/10261/404747 |
| Access Level: | Open access |
| Keyword: | Bigel Sodium alginate Olive pomace oil Microcrystalline wax Carob extracts Inositols Phenolic compounds Rheology Thermal behavior Microstructure |
| Summary: | This article belongs to the Special Issue Physicochemical Characteristics of Food Polysaccharides, Starches, and Gels. |
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