Oleogels Produced by Indirect Methods
Author:
Publisher
Springer International Publishing
Link
https://link.springer.com/content/pdf/10.1007/978-3-031-46831-5_10
Reference150 articles.
1. Scholten E (2019) Edible oleogels: how suitable are proteins as a structurant? Curr Opin Food Sci 27:36–42. https://doi.org/10.1016/j.cofs.2019.05.001
2. Patel AR, Rajarethinem PS, Cludts N, Lewille B, De Vos WH, Lesaffer A, Dewettinck K (2015) Biopolymer-based structuring of liquid oil into soft solids and oleogels using water-continuous emulsions as templates. Langmuir 31:2065–2073. https://doi.org/10.1021/la502829u
3. Grossi Bovi Karatay G, Rebellato AP, Joy Steel C, Dupas Hubinger M (2022) Chickpea aquafaba-based emulsions as a fat replacer in pound cake: impact on cake properties and sensory analysis. Foods 11. https://doi.org/10.3390/foods11162484
4. Vélez-Erazo EM, Bosqui K, Rabelo RS, Hubinger MD (2021) Effect of PH and pea protein: xanthan gum ratio on emulsions with high oil content and high internal phase emulsion formation. Molecules 26. https://doi.org/10.3390/molecules26185646
5. Patel AR, Dewettinck K (2016) Edible oil structuring: an overview and recent updates. Food Funct 7:20–29. https://doi.org/10.1039/C5FO01006C
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3