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Wheat gluten based percolating emulsion gels as simple strategy for structuring liquid oil

  • Published:2016-12 Issue: Volume:61 Page:747-755
  • ISSN:0268-005X
  • Container-title:Food Hydrocolloids
  • language:en
  • Short-container-title:Food Hydrocolloids

Author:

Liu Xiao,Chen Xiao-Wei,Guo Jian,Yin Shou-Wei,Yang Xiao-Quan

Funder

Chinese National Natural Science Foundation

National High Technology Research and Development Program of China

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference33 articles.

1. Novel freeze-dried foams from glutenin-and gliadin-rich fractions;Blomfeldt;RSC Advances,2012

2. Controlled volatile release of structured emulsions based on phytosterols crystallization;Chen;Food Hydrocolloids,2016

3. Understanding the glycerol market;Ciriminna;European Journal of Lipid Science and Technology,2014

4. Formation of oleogels based on edible lipid materials;Dassanayake;Current Opinion in Colloid & Interface Science,2011

5. Wheat-gluten uses and industry needs;Day;Trends in Food Science & Technology,2006
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