Fortified beeswax oleogels: effect of β-carotene on the gel structure and oxidative stability-Reference-Cited by-同舟云学术

Fortified beeswax oleogels: effect of β-carotene on the gel structure and oxidative stability

Published:2017 Issue:11 Volume:8 Page:4241-4250
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Martins Artur J.¹²³⁴^ORCID,Cerqueira Miguel A.⁵⁶⁴,Cunha Rosiane L.⁷⁸⁹¹⁰¹¹,Vicente António A.¹²³⁴

Affiliation:

1. Centre of Biological Engineering

2. University of Minho

3. 4710-057 Braga

4. Portugal

5. International Iberian Nanotechnology Laboratory

6. 4715-330 Braga

7. Department of Food Engineering

8. Faculty of Food Engineering

9. University of Campinas

10. Campinas

11. Brazil

Abstract

Incorporation of β-carotene in beeswax-based oleogels promoted structural, thermal and rheological changes leading also to different crystalline arrangements.

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2017/FO/C7FO00953D

Reference33 articles.

1. Nanostructuring triacylglycerol crystalline networks under external shear fields: a review

2. Oral processing, texture and mouthfeel: From rheology to tribology and beyond

3. Novel trans fat replacement strategies

4. Edible applications of shellac oleogels: spreads, chocolate paste and cakes

5. Structuring oils without highly saturated fats – how far are we?

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