Advances in our understanding of the structure and functionality of edible fats and fat mimetics-Reference-Cited by-同舟云学术

Advances in our understanding of the structure and functionality of edible fats and fat mimetics

Published:2020 Issue:2 Volume:16 Page:289-306
ISSN:1744-683X
Container-title:Soft Matter
language:en
Short-container-title:Soft Matter

Author:

Marangoni Alejandro G.¹²³⁴^ORCID,van Duynhoven John P. M.⁵⁶⁷⁸⁹,Acevedo Nuria C.¹⁰¹¹¹²¹³^ORCID,Nicholson Reed A.¹²³⁴,Patel Ashok R.¹⁴¹⁵¹⁶

Affiliation:

1. Department of Food Science

2. University of Guelph

3. Guelph

4. Canada

5. Laboratory of Biophysics

6. Wageningen University & Research

7. Wageningen

8. The Netherlands

9. Unilever Food Innovation Centre

10. Department of Food Science and Human Nutrition

11. Iowa State University

12. Ames

13. USA

14. Technion Israel Institute of Technology

15. Haifa

16. Israel

Abstract

Structural length scales within a fat crystal network, from TAG molecules packing into lamellae, crystalline nanoplatelets and fractal aggregates of nanoplatelets.

Funder

Natural Sciences and Engineering Research Council of Canada

Canada Research Chairs

Ontario Ministry of Food and Agriculture

Publisher

Royal Society of Chemistry (RSC)

Subject

Condensed Matter Physics,General Chemistry

Link

http://pubs.rsc.org/en/content/articlepdf/2020/SM/C9SM01704F

Reference184 articles.

1. The Relation in Man between Cholesterol Levels in the Diet and in the Blood

2. Human Atherosclerosis and the Diet

3. Effects of Diet on Blood Lipids In Man

4. Diet and Serum Cholesterol in Man

5. Dietary Protein and the Serum Cholesterol Level in Man

Cited by 96 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. The relationship between nonlinear viscoelasticity and baking performance in low-saturated puff pastry margarine;Food Chemistry;2024-09

2. Food-grade emulsion gels and oleogels prepared by all-natural dual nanofibril system from citrus fiber and glycyrrhizic acid;Food Research International;2024-09

3. Fabrication and Characterization of novel high internal phase bigels with high mechanical properties: Phase inversion and personalized edible 3D food printing;Food Hydrocolloids;2024-08

4. The use of candelilla wax/canola oil oleogel in the formulation of sponge cake bread improves morphostructural and sensory properties;2024-07-25

5. Oleogels by zein-tea saponin complex nanoparticles-stabilized Pickering emulsions templating and application as animal fat replacers in beef burger;LWT;2024-07