Effect of high intensity ultrasound on soybean and avocado oleogels’ structure and stability

Author:

Rumayor-Escobar Andrés,Peña Mariana Morales-de la,de la Rosa-Millán Julián,Arredondo-Ochoa Teresita,Dibildox-Alvarado Elena,Tejada-Ortigoza Viridiana

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Bioengineering,Food Science

Reference34 articles.

1. Engineering the functionality of blends of fully hydrogenated and non-hydrogenated soybean oil by addition of emulsifiers;Acevedo;Food Biophysics,2014

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

3. AOCS. (2009). Official Methods and Recomended Practices of the American Oil Chemists´Society.

4. Stability of avocado oil during heating: Comparative study to olive oil;Berasategi;Food Chemistry,2012

5. Specific heat of some vegetable oils by differential scanning calorimetry and microwave oven 1 introduction 2 materials and methods;Carlos;II Congresso Brasileiro Délelőtt Plantas Oleaginosas, Óleos, Gorduras e Biodiesel,2005

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