The Future of Oleogels Between Challenges and Opportunities
Author:
Publisher
Springer International Publishing
Link
https://link.springer.com/content/pdf/10.1007/978-3-031-46831-5_28
Reference16 articles.
1. Choi KO, Hwang HS, Jeong S, Kim S, Lee S (2020) The thermal, rheological, and structural characterization of grapeseed oil oleogels structured with binary blends of oleogelator. J Food Sci 85:3432–3441. https://doi.org/10.1111/1750-3841.15442
2. Tavernier I, Doan CD, Van de Walle D, Danthine S, Rimaux T, Dewettinck K (2017) Sequential crystallization of high and low melting waxes to improve oil structuring in wax-based oleogels. RSC Adv 7:12113–12125. https://doi.org/10.1039/c6ra27650d
3. Rodríguez-Hernández A, Pérez-Martínez J, Gallegos-Infante J, Toro-Vazquez J, Ornelas-Paz J (2021) Rheological properties of ethyl cellulose-monoglyceride-candelilla wax oleogel Vis-a-Vis edible shortenings. Carbohydr Polym 252:117171
4. Gravelle AJ, Davidovich-Pinhas M, Zetzl AK, Barbut S, Marangoni AG (2016) Influence of solvent quality on the mechanical strength of ethylcellulose oleogels. Carbohydr Polym 135:169–179. https://doi.org/10.1016/j.carbpol.2015.08.050
5. Bhattarai M, Penttilä P, Barba L, Macias-Rodriguez B, Hietala S, Mikkonen KS, Valoppi F (2022) Size-dependent filling effect of crystalline celluloses in structural engineering of composite oleogels. LWT 160:113331. https://doi.org/10.1016/j.lwt.2022.113331
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