The effects of oil type and crystallization temperature on the physical properties of vitamin C-loaded oleogels prepared by an emulsion-templated approach-Reference-Cited by-同舟云学术

The effects of oil type and crystallization temperature on the physical properties of vitamin C-loaded oleogels prepared by an emulsion-templated approach

Published:2020 Issue:9 Volume:11 Page:8028-8037
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Wang Xing¹²³⁴^ORCID,Wang Shu-Jie¹²³⁴,Nan Yang¹²³⁴,Liu Guo-Qin¹²³⁴^ORCID

Affiliation:

1. College of Food Science and Technology

2. South China University of Technology

3. Guangzhou 510000

4. China

Abstract

A hydrosoluble nutrient (Vitamin C) was incorporated into oleogel.

Funder

National Basic Research Program of China

National Natural Science Foundation of China

Higher Education Discipline Innovation Project

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2020/FO/C9FO02479D

Reference40 articles.

1. Reducing saturated fat with oleogel/shortening blends in a baked product

2. Sensory and Technological Evaluation of Margarines With Reduced Saturated Fatty Acid Contents Using Oleogel Technology

3. Oxidative Stability of Rice Bran Wax Oleogels and an Oleogel Cream Cheese Product

4. Partial replacement of animal fat by oleogels structured with monoglycerides and phytosterols in frankfurter sausages

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