A structural analysis of olive oil organogelation
Filippelli L., Gentile L., Lupi F.R., Rossi C.O., Baldino N., Ranieri G.A., Gabriele D., University of Calabria, IT
Organogels based on liquid vegetable oils are possible replacers of saturated or hydrogenated fats in the food industry. There is still a lack of information about the link between macroscopic parameters and material microstructure. By [...]