Development and optimization of oleogel made with soy protein isolate and xanthan gum using emulsion template approach and its comparison with solid fats-Reference-Cited by-同舟云学术

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Development and optimization of oleogel made with soy protein isolate and xanthan gum using emulsion template approach and its comparison with solid fats

Published:2024-02 Issue:3 Volume:10 Page:e25224
ISSN:2405-8440
Container-title:Heliyon
language:en
Short-container-title:Heliyon

Author:

Sinha Saumya Sonam^ORCID,Upadhyay Ashutosh,Singh Anurag^ORCID

Publisher

Elsevier BV

Reference35 articles.

1. Saturated fats and cardiovascular health: current evidence and controversies;Maki;J. Clin. Lipidol.,2021

2. Promising alternatives to solid fats for food applications;Manzoor;Food Hydrocoll. Health,2022

3. Nutritional quality and oxidative stability during thermal processing of cold-pressed oil blends with 5:1 ratio of ω6/ω3 fatty acids;Kmiecik;Foods,2022

4. Role of stearic acid as the crystal habit modifier in candelilla wax-groundnut oil oleogels;Chaturvedi;ChemEngineering,2023

5. The effect of oil type on network formation by protein aggregates into oleogels;de Vries;RSC Adv.,2017

Cited by 3 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. Investigating the impact of lecithin addition on rheological and textural properties of oleogels prepared from soy protein isolate‐xanthan gum;International Journal of Food Science & Technology;2024-08-17

2. Bigels a versatile gel composite for tailored application in food industries: A review;Food Structure;2024-07

3. Microgel Particles of Chlorella pyrenoidosa Protein to Fabricate Camellia Oil-Based Oleogels by Pickering Emulsion-Templated Approach;ACS Food Science & Technology;2024-05-23

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