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Understanding the technological aspects of Hybrid Gel as a substitute for saturated fat in processed food products

Harsh B.Jadhav

Grain & Oil Science and Technology2025，Vol.8Issue(1)：P.55-63,9.

Grain & Oil Science and Technology2025，Vol.8Issue(1)：P.55-63,9.DOI:10.1016/j.gaost.2024.12.004

Understanding the technological aspects of Hybrid Gel as a substitute for saturated fat in processed food products

Harsh B.Jadhav¹

作者信息

1. Amity Institute of Biotechnology,Amity University,Jaipur,Rajasthan,India
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摘要

关键词

Hybrid gel/Oleogel/Hydrogel/Oleogelator/Hydrogelator/Saturated fat

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轻工纺织

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Harsh B.Jadhav..Understanding the technological aspects of Hybrid Gel as a substitute for saturated fat in processed food products[J].Grain & Oil Science and Technology,2025,8(1):P.55-63,9.

Grain & Oil Science and Technology

ISSN：2096-4501

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