Effect of type of emulsifier and co‐solvent on the morphology, thermal, and mechanical properties of γ‐oryzanol and β‐sitosterol organogels-Reference-Cited by-同舟云学术

Effect of type of emulsifier and co‐solvent on the morphology, thermal, and mechanical properties of γ‐oryzanol and β‐sitosterol organogels

Published:2022-10-17 Issue:12 Volume:45 Page:
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Engineering

Author:

Sawalha Hassan¹^ORCID,Venema Paul²,Flöter Eckhard³

Affiliation:

1. Mechanical Engineering Department Palestine Polytechnic University Hebron Palestine

2. Laboratory of Physics and Physical Chemistry of Foods, Department of Agrotechnology and Food Sciences Wageningen University WG Wageningen The Netherlands

3. Food Process Engineering, Department of Food Technology and Food Chemistry Technical University Berlin Berlin Germany

Funder

Technische Universität Berlin

Wageningen University and Research

Deutscher Akademischer Austauschdienst

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.14165

Reference29 articles.

1. Structuring of edible oils by mixtures of γ-oryzanol with β-sitosterol or related phytosterols

2. Structuring in β-sitosterol+γ-oryzanol-based emulsion gels during various stages of a temperature cycle

3. Fibrils of γ-Oryzanol + β-Sitosterol in Edible Oil Organogels

4. Elucidation of density profile of self-assembled sitosterol + oryzanol tubules with small-angle neutron scattering

5. Effect of Oil Type on Formation, Structure and Thermal Properties of γ-oryzanol and β-sitosterol-Based Organogels

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