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The effect of composition, microfluidization and process parameters on formation of oleogels for ice cream applications

Published Online: 2021-03-30

Authors

Silva-Avellaneda, E.

Bauer-Estrada, K.

Prieto-Correa, R. E.

Quintanilla-Carvajal, M. X.
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Text and Data Mining valid from 2021-03-30

Version of Record valid from 2021-03-30
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Article History

Received: 13 July 2020

Accepted: 30 November 2020

First Online: 30 March 2021

Competing interests

: The authors declare no competing interests.

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