Oleogel production based on binary and ternary mixtures of sodium caseinate, xanthan gum, and guar gum: Optimization of hydrocolloids concentration and drying method-Reference-Cited by-同舟云学术

Oleogel production based on binary and ternary mixtures of sodium caseinate, xanthan gum, and guar gum: Optimization of hydrocolloids concentration and drying method

Published:2020-04 Issue:2 Volume:51 Page:290-299
ISSN:0022-4901
Container-title:Journal of Texture Studies
language:en
Short-container-title:J Texture Stud

Author:

Abdolmaleki Khadije¹²^ORCID,Alizadeh Leyla¹,Nayebzadeh Kooshan³^ORCID,Hosseini Seyede Marzieh³,Shahin Reyhane³

Affiliation:

1. Student Research Committee, Department of Food Technology, Faculty of Nutrition Sciences and Food Technology/National Nutrition and Food Technology Research InstituteShahid Beheshti University of Medical Sciences Tehran Iran

2. Department of Food Science and Technology, School of Nutritional Sciences and Food TechnologyKermanshah University of Medical Sciences Kermanshah Iran

3. Department of Food Technology, Faculty of Nutrition Sciences and Food Technology/National Nutrition and Food Technology Research InstituteShahid Beheshti University of Medical Sciences Tehran Iran

Publisher

Wiley

Subject

Pharmaceutical Science,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jtxs.12469

Reference32 articles.

1. Effect of fish gelatin-gum arabic interactions on structural and functional properties of concentrated emulsions

2. Effect of xanthan and guar gums on the formation and stability of soy soluble polysaccharide oil-in-water emulsions

3. Organogels: An Alternative Edible Oil-Structuring Method

4. The gelation of oil using ethyl cellulose

5. deVries A.(2017).Structuring oil by protein building blocks. Wageningen University.

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