Use of High‐Intensity Ultrasound to Change the Physical Properties of Oleogels and Emulsion Gels-Reference-Cited by-同舟云学术

Use of High‐Intensity Ultrasound to Change the Physical Properties of Oleogels and Emulsion Gels

Published:2019-04-05 Issue:6 Volume:96 Page:681-691
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Am Oil Chem Soc

Author:

da Silva Thais Lomonaco Teodoro¹^ORCID,Arellano Daniel Barrera¹,Martini Silvana²^ORCID

Affiliation:

1. Department of Food Technology, Faculty of Food EngineeringUniversity of Campinas (Unicamp) PO Box 6121, Cidade Universitária Zeferino Vaz, Campinas‐SP, 13083‐862 Brazil

2. Department of Nutrition, Dietetics and Food ScienceUtah State University Logan UT, 84322 USA

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Utah Agricultural Experiment Station

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/aocs.12215

Reference25 articles.

1. The Effect of Shear on the Microstructure and Oil Binding Capacity of Wax Crystal Networks

2. Effects of Ultrasonic Parameters on the Crystallization Behavior of Palm Oil

3. Organogels: An Alternative Edible Oil-Structuring Method

4. High solids emulsions produced by ultrasound as a function of energy density

Cited by 35 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. Effect of ultrasonication on microstructure, crystallization and rheological properties of mixed Monoglycerides and Tween 20 oleogel networks;Journal of Food Engineering;2024-12

2. Design of Fat Alternatives Using Saturated Monoglycerides;Food Engineering Reviews;2024-07-11

3. Regulation of fat crystals in water-in-oil emulsions by high-intensity ultrasound: Crystal size and tracing of droplet distribution;Food Research International;2024-07

4. Recent Advances in Lipid Crystallization in the Food Industry;Annual Review of Food Science and Technology;2024-06-28

5. Effect of ultrasonication on the properties of carnauba wax-based soybean oleogel;Applied Acoustics;2024-01