The rheological properties and texture of agar gels with canola oil—effect of mixing rate and addition of lecithin

HIGHLIGHTS

• who: Ewa Jakubczyk and collaborators from the Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences, Warsaw, Poland have published the Article: The Rheological Properties and Texture of Agar Gels with Canola Oilu2014Effect of Mixing Rate and Addition of Lecithin, in the Journal: Gels 2022, 738 of /2022/
• what: The aim of this study to evaluate the effect of the application of different mixing rates and the addition of lecithin on the modification and creation of the rheological, mechanical, and acoustic properties of agar gels with the addition . . .
  

   

  

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