Optimization of the oleogel‐vanaspati formulation based on rice bran wax and sorbitan monostearate-Reference-Cited by-同舟云学术

Optimization of the oleogel‐vanaspati formulation based on rice bran wax and sorbitan monostearate

Published:2021-10-11 Issue:11 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Emami Seyed Ziaoddin¹^ORCID,Golestan Leila¹^ORCID,Khoshtinat Khadijeh²,Shahidi Seyed‐Ahmad³^ORCID,Mohammadi Mehrdad²

Affiliation:

1. Department of Food hygiene Ayatollah Amoli Branch Islamic Azad University Amol Iran

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

3. Department of Food Science and Technology, Ayatollah Amoli Branch Islamic Azad University Amol Iran

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15913

Reference25 articles.

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2. Comparison of the mechanical properties of two oleogels;Almeida I. F.;Rheo Pt,2005

3. Physicochemical, textural and viscoelastic properties of palm diacylglycerol bakery shortening during storage

4. Formation of oleogels based on edible lipid materials

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