Research
Molecular
The encapsulated oleogel-in-oleogel system maintains the nanostructure of waxes and monoglyceride crystals.
Maintaining the nanostructure could enhance the functional properties of food products using this system.
StrongSupportsmedium confidence
The entire preparation of the encapsulated oleogel-in-oleogel system did not alter the nanostructure of waxes and monoglyceride crystals.
Why this rating
The study provides detailed morphological analysis results.
Source
Development of the first “encapsulated oleogel-in-oleogel” system with tailorable lipid digestion
Saman Sabet et al. · Food Hydrocolloids · 2024
otherCited 15×
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