Organogels from trehalose difatty ester amphiphiles
Author:
Affiliation:
1. University of Bordeaux
2. Laboratoire de Chimie des Polymères Organiques
3. UMR 5629
4. IPB/ENSCBP
5. F-33607 Pessac Cedex
6. ITERG
7. 11 rue Gaspard Monge
8. 33610 Canéjan
9. France
Abstract
Saccharide diesters have been recently shown to be excellent gelators of vegetable oils.
Funder
Université de Bordeaux
Conseil Régional Aquitaine
Centre National de la Recherche Scientifique
Publisher
Royal Society of Chemistry (RSC)
Subject
Condensed Matter Physics,General Chemistry
Link
http://pubs.rsc.org/en/content/articlepdf/2019/SM/C8SM02244E
Reference33 articles.
1. Potential food applications of edible oil organogels
2. Novel applications of oil-structuring methods as a strategy to improve the fat content of meat products
3. Organogels: An Alternative Edible Oil-Structuring Method
4. Organogels in drug delivery
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1. Harnessing Glycolipids for Supramolecular Gelation: A Contemporary Review;ACS Omega;2024-06-06
2. Modified Low Molecular Weight Pure and Engineered Gels: A Review of Strategies towards Their Development;ChemistrySelect;2022-07-11
3. Boron Effect on Sugar‐Based Organogelators;Chemistry – A European Journal;2020-09-29
4. Direct and selective enzymatic synthesis of trehalose unsaturated fatty acid diesters and evaluation of foaming and emulsifying properties;Enzyme and Microbial Technology;2020-05
5. Synthesis and Characterization of Hybrid Glycolipids as Functional Organogelators and Hydrogelators;Langmuir;2019-10-02
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