Oleogel Fabrication Based on Sodium Caseinate, Hydroxypropyl Methylcellulose, and Beeswax: Effect of Concentration, Oleogelation Method, and Their Optimization-Reference-Cited by-同舟云学术

Oleogel Fabrication Based on Sodium Caseinate, Hydroxypropyl Methylcellulose, and Beeswax: Effect of Concentration, Oleogelation Method, and Their Optimization

Published:2020-03-10 Issue:5 Volume:97 Page:485-496
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Am Oil Chem Soc

Author:

Alizadeh Leyla¹,Abdolmaleki Khadije²^ORCID,Nayebzadeh Kooshan¹^ORCID,Hosseini Seyede Marzieh¹

Affiliation:

1. Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food TechnologyShahid Beheshti University of Medical Sciences Tehran 1981619573 Iran

2. Department of Food Science and Technology, School of Nutritional Sciences and Food TechnologyKermanshah University of Medical Sciences Kermanshah 6719851351 Iran

Funder

Shahid Beheshti University of Medical Sciences

National Nutrition and Food Technology Research Institute

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/aocs.12341

Reference22 articles.

1. Characterization of sodium caseinate/Hydroxypropyl methylcellulose concentrated emulsions: Effect of mixing ratio, concentration and wax addition

2. Effect of fish gelatin-gum arabic interactions on structural and functional properties of concentrated emulsions