Sterol‐based oleogels' characterization envisioning food applications-Reference-Cited by-同舟云学术

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Sterol‐based oleogels' characterization envisioning food applications

Published:2019-01-30 Issue:7 Volume:99 Page:3318-3325
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Martins Artur J¹²^ORCID,Cerqueira Miguel A²,Pastrana Lorenzo M²,Cunha Rosiane L³,Vicente António A¹

Affiliation:

1. CEB, Centre of Biological EngineeringUniversity of Minho Braga Portugal

2. Department of Life Sciences, International Iberian Nanotechnology Laboratory Braga Portugal

3. Department of Food Engineering, Faculty of Food EngineeringUniversity of Campinas, UNICAMP Campinas Brazil

Funder

European Regional Development Fund

European Social Fund

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.9546

Reference29 articles.

1. Co-operative self-assembly of cholesterol and γ-oryzanol composite crystals

2. Fortified beeswax oleogels: effect of β-carotene on the gel structure and oxidative stability

3. Edible oleogels: an opportunity for fat replacement in foods

4. Effect of Sterol Type on Structure of Tubules in Sterol + γ-Oryzanol-Based Organogels

5. Organogels: An Alternative Edible Oil-Structuring Method

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1. Formation, characterization, and application of natural bioactive phytosterol-based oleogels: A review;Food Chemistry;2024-10

2. Particle-based food systems subject to lipid migration – A review of measurement, modelling, and mitigation approaches;Powder Technology;2024-09

3. Investigating the impact of lecithin addition on rheological and textural properties of oleogels prepared from soy protein isolate‐xanthan gum;International Journal of Food Science & Technology;2024-08-17

4. Effect of different oleogelation mechanisms on physical properties and oxidative stability of macadamia oil-based oleogels and its application;LWT;2024-04

5. Effect of surfactin on the properties of glycerol monosterate – Based oleogels;Food Structure;2024-04

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