Edible oleogels as solid fat alternatives: Composition and oleogelation mechanism implications-Reference-Cited by-同舟云学术

Edible oleogels as solid fat alternatives: Composition and oleogelation mechanism implications

Published:2022-03-12 Issue:3 Volume:21 Page:2077-2104
ISSN:1541-4337
Container-title:Comprehensive Reviews in Food Science and Food Safety
language:en
Short-container-title:Comp Rev Food Sci Food Safe

Author:

Li Linlin¹²,Liu Guoqin¹³^ORCID,Bogojevic Oliver²,Pedersen Jacob Nedergaard²,Guo Zheng²^ORCID

Affiliation:

1. School of Food Science and Engineering South China University of Technology Guangzhou China

2. Department of Biological and Chemical Engineering, Faculty of Technical Science Aarhus University Aarhus Denmark

3. Guangdong Province Key Laboratory for Green Processing of Natural Products and Products Safety South China University of Technology Guangzhou China

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.12928

Reference171 articles.

1. Fatty acid, triacylglycerol and minor component profiles affect oxidative stability of camelina and sophia seed oils

2. Physicochemical and microbial quality of coated raw and oleogel-fried chicken

3. Engineering rheological properties of edible oleogels with ethylcellulose and lecithin

4. New gelification method for vegetable oils I: cosmetic application

5. Oleogelation of extra virgin olive oil by different oleogelators affects the physical properties and the stability of bioactive compounds

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