Published in
Elsevier, Food Chemistry, (375), p. 131805, 2022
DOI: 10.1016/j.foodchem.2021.131805
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Effect of fatty acid composition of vegetable oils on crystallization and gelation kinetics of oleogels based on natural wax
Journal article published in 2022 by
Angela Borriello,
Nicoletta Antonella Miele 
,
Paolo Masi,
Alessandra Aiello,
Silvana Cavella
,
Paolo Masi,
Alessandra Aiello,
Silvana Cavella
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