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Comparison of different indirect approaches to design edible oleogels based on cellulose ethers

  • Published:2023-01 Issue: Volume:134 Page:108007
  • ISSN:0268-005X
  • Container-title:Food Hydrocolloids
  • language:en
  • Short-container-title:Food Hydrocolloids

Author:

Wang Q.,Espert M.,Larrea V.ORCID,Quiles A.,Salvador A.,Sanz T.ORCID

Funder

China Scholarship Council

Ministerio de Ciencia e Innovación

Government of Spain Ministry of Science and Innovation

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference37 articles.

1. Physicochemical properties of foam‐templated oleogel based on gelatin and xanthan gum;Abdollahi;LWT - Food Science and Technology,2020

2. Development and characterization of reinforced ethyl cellulose based oleogel with adipic acid: Its application in cake and beef burger;Adili;LWT - Food Science and Technology,2020

3. Structural and sensory studies on chocolate spreads with hydrocolloid-based oleogels as a fat alternative;Bascuas;LWT - Food Science and Technology,2021

4. Structure and stability of edible oleogels prepared with different unsaturated oils and hydrocolloids;Bascuas;International Journal of Food Science and Technology,2020

5. Designing hydrocolloid-based oleogels with high physical, chemical, and structural stability;Bascuas;Frontiers in Sustainable Food Systems,2020
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