Structure and stability of edible oleogels prepared with different unsaturated oils and hydrocolloids-Reference-Cited by-同舟云学术

Structure and stability of edible oleogels prepared with different unsaturated oils and hydrocolloids

Published:2020-04 Issue:4 Volume:55 Page:1458-1467
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Bascuas Santiago¹,Hernando Isabel¹^ORCID,Moraga Gemma¹,Quiles Amparo¹

Affiliation:

1. Departamento de Tecnología de Alimentos Universitat Politècnica de València Camí de vera s/n Valencia 46021 Spain

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14469

Reference44 articles.

1. Oleogel production based on binary and ternary mixtures of sodium caseinate, xanthan gum, and guar gum: optimization of hydrocolloids concentration and drying method;Abdolmaleki K.;Journal of Texture Studies,2019

2. The impact of sugar and fat reduction on perception and liking of biscuits

3. Oil-in-water emulsions stabilised by cellulose ethers: stability, structure and in vitro digestion

4. Effect of storage on refined and husk olive oils composition: Stabilization by addition of natural antioxidants from Chemlali olive leaves

5. Cellulose-based hydrogels: Present status and application prospects

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