Utilization of Oleogels as a Replacement for Solid Fat in Aerated Baked Goods: Physicochemical, Rheological, and Tomographic Characterization-Reference-Cited by-同舟云学术

Utilization of Oleogels as a Replacement for Solid Fat in Aerated Baked Goods: Physicochemical, Rheological, and Tomographic Characterization

Published:2017-01-31 Issue:2 Volume:82 Page:445-452
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Kim Joo Young¹,Lim Jeongtaek¹,Lee JaeHwan²,Hwang Hong-Sik³,Lee Suyong¹

Affiliation:

1. Dept. of Food Science & Technology and Carbohydrate Bioproduct Research Center; Sejong Univ.; Seoul 05006 Korea

2. Dept. of Food Science and Biotechnology; Sungkyunkwan Univ.; Suwon 16419 Korea

3. United States Dept. of Agriculture; Agricultural Research Service; Natl. Center for Agricultural Utilization Research; Functional Foods Research; Peoria 61604 IL U.S.A

Funder

National Research Foundation of Korea

Ministry of Science ICT and Future Planning

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/1750-3841.13583/fullpdf

Reference25 articles.

1. AOAC 2000 Official methods of analysis of AOAC international Rockville, Maryland, U.S.A AOAC Intl

2. Development, characterization, and utilization of food-grade polymer oleogels;Davidovich-Pinhas;Annu Rev Food Sci Technol,2016

3. Consumption of a solid fat rich in lauric acid results in a more favorable serum lipid profile in healthy men and women than consumption of a solid fat rich in trans-fatty acids;Roos;J Nutr,2001

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