Lipid Recovery from Concentrated Emulsions by Freezing–Thawing as an Alternative to Solvent‐Based Extraction: A Case Study on Mayonnaise-Reference-Cited by-同舟云学术

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Lipid Recovery from Concentrated Emulsions by Freezing–Thawing as an Alternative to Solvent‐Based Extraction: A Case Study on Mayonnaise

Published:2022-10-17 Issue:11 Volume:124 Page:2200101
ISSN:1438-7697
Container-title:European Journal of Lipid Science and Technology
language:en
Short-container-title:Euro J Lipid Sci & Tech

Author:

Okuro Paula K.¹²,Viau Michèle¹,Kermarrec Alice¹,Cunha Rosiane L.²,Meynier Anne¹,Berton‐Carabin Claire¹³

Affiliation:

1. INRAE, UR BIA Nantes F‐44316 France

2. Department of Food Engineering and Technology School of Food Engineering University of Campinas Campinas SP 13083‐862 Brazil

3. Laboratory of Food Process Engineering Wageningen University & Research 6700 AA Wageningen The Netherlands

Funder

Fundação de Amparo à Pesquisa do Estado de São Paulo

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.202200101

Reference32 articles.

1. Advances and challenges in the rheology of concentrated emulsions and nanoemulsions

2. New fundamental concepts in emulsion rheology

3. Physical and flavour stability of mayonnaise

4. Challenges and approaches for production of a healthy and functional mayonnaise sauce

5. Rapid Quantitative Profiling of Lipid Oxidation Products in a Food Emulsion by 1H NMR

Cited by 2 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. Sample preparation techniques for the determination of fats in food;Reference Module in Chemistry, Molecular Sciences and Chemical Engineering;2024

2. In vitro digestion of high-lipid emulsions: towards a critical interpretation of lipolysis;Food & Function;2023

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