Decisive processing and technological requirements like
saturated fat reduction and healthier fatty acids delivery
are immediate objectives for food industry. In this work, our
main focus was the development of gelled O/W emulsions,
using oleogels as filling particles, that could act as
healthier fat substitutes, namely for meat-based products.Fundação para a Ciência e TecnologiaCompete 2020FEDERinfo:eu-repo/semantics/publishedVersio
