Edible oil structuring: an overview and recent updates-Reference-Cited by-同舟云学术

Edible oil structuring: an overview and recent updates

Published:2016 Issue:1 Volume:7 Page:20-29
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Patel Ashok R.¹²³⁴⁵,Dewettinck Koen¹²³⁴⁵

Affiliation:

1. Vandemoortele Centre ‘Lipid Science & Technology’

2. Lab of Food Tech & Engg

3. Faculty of Bioscience Engg.

4. Ghent University

5. 9000 Gent

Abstract

The recent updates in the field of edible oil structuring is reviewed with the help of suitable examples of structuring agents and edible applications.

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2016/FO/C5FO01006C

Reference74 articles.

1. Association of Dietary, Circulating, and Supplement Fatty Acids With Coronary Risk

2. Organogelation of plant oils and hydrocarbons by long-chain saturated FA, fatty alcohols, wax esters, and dicarboxylic acids

3. Changes in microstructural, thermal, and rheological properties of olive oil/monoglyceride networks during storage

Cited by 336 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. Replacement of backfat with vegetable oils or their oleogels in emulsion-type sausage significantly change the digestibility of meat protein;Food Chemistry;2025-01

2. Oil structuring using whey protein-based cryogel particles: Effect of gelation pH and feasibility as an ingredient in low-saturated fat cocoa spreads;Food Research International;2024-11

3. Rapeseed oleogels based on monoacylglycerols and methylcellulose hybrid oleogelators: Physicochemical and rheological properties;Food Chemistry: X;2024-10

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

5. Study on emulsion-filled gels with oxidation stability: Structure, rheology, and baking applications;Journal of Molecular Liquids;2024-10