Preparation and characterization of oleogel emulsions: A comparative study between the use of recovered and commercial sunflower waxes as structuring agent-Reference-Cited by-同舟云学术

Preparation and characterization of oleogel emulsions: A comparative study between the use of recovered and commercial sunflower waxes as structuring agent

Published:2020-08-13 Issue:9 Volume:85 Page:2866-2878
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Merchán Sandoval Julie¹²,Carelli Amalia¹²,Palla Camila¹²^ORCID,Baümler Erica¹²^ORCID

Affiliation:

1. Departamento de Ingeniería Química Universidad Nacional del Sur (UNS) Alem 1253 Bahía Blanca Buenos Aires 8000 Argentina

2. Planta Piloto de Ingeniería Química PLAPIQUI (UNS‐CONICET) Camino Carrindanga Km 7 Bahía Blanca Buenos Aires 8000 Argentina

Funder

Agencia Nacional de Promoción Científica y Tecnológica PICT

Co Nacional de Investigaciones Científicas y Técnicas

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15361

Reference47 articles.

1. Physical Properties of Aqueous Solutions of Pectin Containing Sunflower Wax

2. Sunflower-Oil Wax Reduction by Seed Solvent Washing

3. Saturated Fats and Cardiovascular Disease: Interpretations Not as Simple as They Once Were

4. Structure and Physical Properties of Plant Wax Crystal Networks and Their Relationship to Oil Binding Capacity

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