Synthesis of Sustainable Marine Oleogel and Its Software as A Fats Change in The Sponge Cake Gadget

Sustainable Food Technol., 2024, Accepted Manuscript
DOI: 10.1039/D3FB00239J, Paper

Open Access

&nbsp This article is licensed under a Creative Commons Attribution-NonCommercial 3.0 Unported Licence.

Wahyu Ramadhan, Anita Nurul Firdaos, William Vito Krisnawan, Sugeng Heri Suseno, Bambang Riyanto, Wini Trilaksani, Joko Santoso
Oleogel technology offers a promising solution for reducing trans fatty acids in food by solidifying liquid oils. However, this technology encounters challenges due to limited vegetable oil resources. This study…
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