Oleogelation of extra virgin olive oil by different gelators affects lipid digestion and polyphenol bioaccessibility-Reference-Cited by-同舟云学术

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Oleogelation of extra virgin olive oil by different gelators affects lipid digestion and polyphenol bioaccessibility

Published:2023-11 Issue: Volume:173 Page:113239
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Ciuffarin Francesco^ORCID,Alongi Marilisa^ORCID,Plazzotta Stella^ORCID,Lucci Paolo,Schena Francesco Paolo,Manzocco Lara,Calligaris Sonia^ORCID

Funder

Regione Puglia

Publisher

Elsevier BV

Subject

Food Science

Reference46 articles.

1. Oleogelation of extra virgin olive oil by different oleogelators affects the physical properties and the stability of bioactive compounds;Alongi;Food Chemistry,2022

2. Impact of different oil gelators and oleogelation mechanisms on digestive lipolysis of canola oil oleogels;Ashkar;Food Hydrocolloids,2019

3. INFOGEST static in vitro simulation of gastrointestinal food digestion;Brodkorb;Nature Protocols,2019

4. Effect of different oleogelators on lipolysis and curcuminoid bioaccessibility upon in vitro digestion of sunflower oil oleogels;Calligaris;Food Chemistry,2020

5. Study on the multiple mechanisms underlying the reaction between hydroxyl radical and phenolic compounds by qualitative structure and activity relationship;Cheng;Bioorganic & Medicinal Chemistry,2002

Cited by 6 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Cellulose cryogel particles for oil structuring: Mixture properties and digestibility;Food Hydrocolloids;2024-12

2. Oil structuring using whey protein-based cryogel particles: Effect of gelation pH and feasibility as an ingredient in low-saturated fat cocoa spreads;Food Research International;2024-11

3. Effect of different oleogelation mechanisms on physical properties and oxidative stability of macadamia oil-based oleogels and its application;LWT;2024-04

4. Synthesis of a sustainable marine oleogel and its application as a fat substitute in a sponge cake system;Sustainable Food Technology;2024

5. Influence of the Oil Structuring System on Lipid Hydrolysis and Bioaccessibility of Healthy Fatty Acids and Curcumin;Gels;2023-12-30

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