Engineering water-induced ceramide/lecithin oleogels: understanding the influence of water added upon pre- and post-nucleation-Reference-Cited by-同舟云学术

Engineering water-induced ceramide/lecithin oleogels: understanding the influence of water added upon pre- and post-nucleation

Published:2020 Issue:3 Volume:11 Page:2048-2057
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Guo Shenglan¹²³⁴⁵,Lv Muwen¹²³⁴⁵,Chen Yunjiao¹²³⁴⁵^ORCID,Hou Tao¹²³⁴⁵,Zhang Yumeng⁶⁷⁸,Huang Zhaohuai¹²³⁴⁵,Cao Yong¹²³⁴⁵,Rogers Michael⁹¹⁰¹¹¹²^ORCID,Lan Yaqi¹²³⁴⁵^ORCID

Affiliation:

1. Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods

2. College of Food Sciences

3. South China Agricultural University

4. Guangzhou

5. P.R. China

6. Monte Vista Christian School

7. Watsonville

8. USA

9. Department of Food Science

10. University of Guelph

11. Guelph

12. Canada

Abstract

A mixture of ceramide (CER) and lecithin (LEC) at specific ratios was capable of forming oleogels in sunflower oil triggered by adding a trace amount of water.

Funder

Natural Science Foundation of Guangdong Province

National Natural Science Foundation of China

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2020/FO/C9FO02540E

Reference50 articles.

1. Organogelators as a Saturated Fat Replacer for Structuring Edible Oils

2. Saturated Fat Is More Metabolically Harmful for the Human Liver Than Unsaturated Fat or Simple Sugars