Oleogel classification, physicochemical characterization methods, and typical cases of application in food: a review
Author:
Funder
Key Technology Research and Development Program of Shandong
Publisher
Springer Science and Business Media LLC
Link
https://link.springer.com/content/pdf/10.1007/s10068-023-01501-z.pdf
Reference122 articles.
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2. Abdolmaleki K, Alizadeh L, Nayebzadeh K, Baranowska HM, Kowalczewski PŁ, Mousavi KA. Potential application of hydrocolloid-based oleogel and beeswax oleogel as partial substitutes of solid fat in margarine. Applied Sciences. 12: 12136 (2022) https://doi.org/10.3390/app122312136
3. Abdolmaleki K, Alizadeh L, Nayebzadeh K, Hosseini SM, Shahin R. Oleogel production based on binary and ternary mixtures of sodium caseinate, xanthan gum, and guar gum: optimization of hydrocolloids concentration and drying method. Journal of Texture Studies. 51: 290-299 (2020) https://doi.org/10.1111/jtxs.12469
4. Adili L, Roufegarinejad L, Tabibiazar M, Hamishehkar H, Alizadeh A. Development and characterization of reinforced ethyl cellulose based oleogel with adipic acid: its application in cake and beef burger. LWT. 126: 109277 (2020) https://doi.org/10.1016/j.lwt.2020.109277
5. Aguilar-Zárate M, Macias-Rodriguez BA, Toro-Vazquez JF, Marangoni AG. Engineering rheological properties of edible oleogels with ethylcellulose and lecithin. Carbohydrate Polymers. 205: 98-105 (2019) https://doi.org/10.1016/j.carbpol.2018.10.032
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