Recent advances in fabrication of edible polymer oleogels for food applications-Reference-Cited by-同舟云学术

Recent advances in fabrication of edible polymer oleogels for food applications

Published:2022-02 Issue: Volume:43 Page:114-119
ISSN:2214-7993
Container-title:Current Opinion in Food Science
language:en
Short-container-title:Current Opinion in Food Science

Author:

Li Yang,Zou Yucheng,Que Fei,Zhang Hui

Funder

Natural Science Foundation of Zhejiang Province

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference47 articles.

1. Edible oleogels: how suitable are proteins as a structurant?;Scholten;Curr Opin Food Sci,2019

2. Preparation of protein oleogels: effect on structure and functionality;Feichtinger;Foods,2020

3. Crude wax extracted from rice bran oil improves oleogel properties and oxidative stability;Wang;Eur J Lipid Sci Technol,2021

4. Effects of cooling temperature profiles on the monoglycerides oleogel properties: a rheo-microscopy study;Palla;Food Res Int,2019

5. Characterization of functional chocolate formulated using oleogels derived from beta-sitosterol with gamma-oryzanol/lecithin/stearic acid;Ping;Food Chem,2021

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