1. Oleogelation of rapeseed oil with cellulose fibers as an innovative strategy for palm oil substitution in chocolate spreads. (March 2021) Authors: David, Annabelle; David, Mélissa; Lesniarek, Pauline; Corfias, Emmanuel; Pululu, Yoann; Delample, Mathieu; Snabre, Patrick Journal: Journal of food engineering Issue: Volume 292(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗