Development of chitosan-based oleogels via crosslinking with vanillin using an emulsion templated approach: Structural characterization and their application as fat-replacer-Reference-Cited by-同舟云学术

Development of chitosan-based oleogels via crosslinking with vanillin using an emulsion templated approach: Structural characterization and their application as fat-replacer

Published:2022-04 Issue: Volume:32 Page:100264
ISSN:2213-3291
Container-title:Food Structure
language:en
Short-container-title:Food Structure

Author:

Brito Gabriela B.,Peixoto Vanessa O. Di Sarli,Martins Matheus T.,Rosário Denes K.A.,Ract Juliana N.,Conte-Júnior Carlos A.,Torres Alexandre G.,Castelo-Branco Vanessa N.

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Fundação Carlos Chagas Filho de Amparo à Pesquisa do Estado do Rio de Janeiro

Universidade Federal Fluminense

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Bioengineering,Food Science

Reference53 articles.

1. Oleogel fabrication based on sodium caseinate, hydroxypropyl methylcellulose, and beeswax: effect of concentration, oleogelation method, and their optimization;Alizadeh;Journal of American Oil Chemists’ Society,2020

2. Official Methods of Analysis of AOAC International,2012