Synergistic interactions between lecithin and fruit wax in oleogel formation-Reference-Cited by-同舟云学术

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Synergistic interactions between lecithin and fruit wax in oleogel formation

Published:2018 Issue:3 Volume:9 Page:1755-1767
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Okuro Paula K.¹²³⁴⁵^ORCID,Tavernier Iris⁶⁷⁸⁹¹⁰^ORCID,Bin Sintang Mohd D.⁶⁷⁸⁹¹⁰^ORCID,Skirtach Andre G.¹¹⁹¹⁰¹²,Vicente António A.¹³¹⁴¹⁵¹⁶¹⁷,Dewettinck Koen⁶⁷⁸⁹¹⁰,Cunha Rosiane L.¹²³⁴⁵^ORCID

Affiliation:

1. Laboratory of Process Engineering

2. Department of Food Engineering

3. Faculty of Food Engineering

4. University of Campinas

5. UNICAMP

6. Vandemoortele Centre Lipid Science and Technology

7. Laboratory of Food Technology and Engineering

8. Department of Food Safety and Food Quality

9. Ghent University

10. 9000 Gent

11. Department of Molecular Biotechnology

12. Belgium

13. Centre of Biological Engineering

14. Campus de Gualtar

15. University of Minho

16. 4710-057 Braga

17. Portugal

Abstract

Lecithin addition affected crystallization and gelation of fruit wax-based oleogels with sunflower oil.

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Fundação de Amparo à Pesquisa do Estado de São Paulo

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2018/FO/C7FO01775H

Reference54 articles.

1. Revisiting the crystallization behavior of stearyl alcohol : stearic acid (SO : SA) mixtures in edible oil

2. Trans Fatty Acids and Cardiovascular Disease

3. Organogels: An Alternative Edible Oil-Structuring Method

4. n-Alkanes Gel n-Alkanes (and Many Other Organic Liquids)

5. Cooling Rate Effects on the Microstructure, Solid Content, and Rheological Properties of Organogels of Amides Derived from Stearic and (R)-12-Hydroxystearic Acid in Vegetable Oil

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