Formation, structural characteristics and physicochemical properties of beeswax oleogels prepared with tea polyphenol loaded gelators-Reference-Cited by-同舟云学术

Formation, structural characteristics and physicochemical properties of beeswax oleogels prepared with tea polyphenol loaded gelators

Published:2021 Issue:4 Volume:12 Page:1662-1671
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Shang Junge¹²³⁴⁵,Zhong Fang¹²³⁴⁵^ORCID,Zhu Song¹²³⁴,Huang Dejian⁶,Li Yue¹²³⁴⁵^ORCID

Affiliation:

1. State Key Laboratory of Food Science and Technology

2. Jiangnan University

3. Wuxi 214122

4. China

5. School of Food Science and Technology

6. Department of Food Science and Technology, National University of Singapore, 117542, Singapore

Abstract

In this study, a tea polyphenol (TP) loaded beeswax gelator (TP gelator) was constructed and incorporated into soybean oil to improve the oxidative stability of oleogels.

Funder

National Natural Science Foundation of China

Higher Education Discipline Innovation Project

Collaborative Innovationcenter of Food Safety and Quality Control in Jiangsu Province

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2021/FO/D0FO02772C

Reference38 articles.

1. Evaluation of canola oil oleogels with candelilla wax as an alternative to shortening in baked goods

2. Trans fatty acids and lipid profile: A serious risk factor to cardiovascular disease, cancer and diabetes

3. Effect of fat level and partial replacement of pork backfat with olive oil on processing and quality characteristics of fermented sausages

4. Edible oleogels: an opportunity for fat replacement in foods

5. Physical properties and cookie-making performance of oleogels prepared with crude and refined soybean oil: a comparative study

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