The thermal, rheological, and structural characterization of grapeseed oil oleogels structured with binary blends of oleogelator-Reference-Cited by-同舟云学术

The thermal, rheological, and structural characterization of grapeseed oil oleogels structured with binary blends of oleogelator

Published:2020-09-12 Issue:10 Volume:85 Page:3432-3441
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Choi Kyeong‐Ok¹,Hwang Hong‐Sik²^ORCID,Jeong Sungmin¹,Kim Sanghoon²,Lee Suyong¹^ORCID

Affiliation:

1. Department of Food Science & Biotechnology and Carbohydrate Bioproduct Research Center Sejong University Seoul 05006 Korea

2. United States Department of Agriculture, Agricultural Research Service National Center for Agricultural Utilization Research Peoria IL 61604 U.S.A.

Funder

National Research Foundation of Korea

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15442

Reference37 articles.

1. Potential use of organogels to replace animal fat in comminuted meat products

2. Binary Phase Behavior of Diacid 1,3-Diacylglycerols

3. Physical Properties of Candelilla Wax, Monoacylglycerols, and Fully Hydrogenated Oil Oleogels

4. Chemical profiling of the major components in natural waxes to elucidate their role in liquid oil structuring

5. Organogels: An Alternative Edible Oil-Structuring Method

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