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

Cited by 17 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Natural oleogelators for the formulation of oleogels by considering their rheological and textural perspective; a review;International Journal of Biological Macromolecules;2024-02

2. Effect of Cholesterol on Oral Delivery of Curcumin Using Oleogels Containing Wheat Germ Oil and Rose Floral Wax;Crystal Growth & Design;2023-11-07

3. Sunflower waxes as natural structuring agents to improve the technological properties of water-in-oil (W/O) high internal phase emulsions (HIPEs);Journal of Food Engineering;2023-11

4. Impact of Fat Replacement by Using Organic-Candelilla-Wax-Based Oleogels on the Physicochemical and Sensorial Properties of a Model Cookie;Gels;2023-08-08

5. Study of oleogel based on components <i>Helianthus annuus L.</i> and <i>Rosmarinus officinalis L.</i> as frying oil;Food systems;2023-07-12