Preparation of low-fat chocolate spread by co-processing of oleogel and micro-aeration: Rheology, oral tribology, and 3D printing characteristics

Food Chemistry 2026

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Authors: Jixian Mao, Weihao Ye, Xinru Wei, Akbarali Ruzibayev, Asliddin Fayzullaev, Lianliang Liu, Zong Meng

DOI: 10.1016/j.foodchem.2026.150068

Cited by: 1

References: 29

Fields of Study & Subjects

Food Chemistry and Fat Analysis Lipid metabolism and biosynthesis Lubricants and Their Additives

References 29