Effect of water content on the physical properties and structure of walnut oleogels-Reference-Cited by-同舟云学术

Effect of water content on the physical properties and structure of walnut oleogels

Published:2022 Issue:15 Volume:12 Page:8987-8995
ISSN:2046-2069
Container-title:RSC Advances
language:en
Short-container-title:RSC Adv.

Author:

Wang Liqian¹²,Wen Yuxiu¹²,Su Caihong¹²,Gao Yuan¹²,Li Qi¹²,Du Shuangkui¹²,Yu Xiuzhu¹²^ORCID

Affiliation:

1. College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling, Shaanxi, 712100, P. R. China

2. Engineering Research Center of Grain and Oil Functionalized Processing, Universities of Shaanxi Province, 22 Xinong Road, Yangling 712100, Shaanxi, P. R. China

Abstract

This study aimed to investigate the effect of water content on the properties and structure of oleogels by developing walnut oleogel based on potato starch and candelilla wax (CW).

Funder

National Key Research and Development Program of China

Publisher

Royal Society of Chemistry (RSC)

Subject

General Chemical Engineering,General Chemistry

Link

http://pubs.rsc.org/en/content/articlepdf/2022/RA/D2RA00920J

Reference46 articles.

1. Sequential crystallization of high and low melting waxes to improve oil structuring in wax-based oleogels

2. Polymer coated fat crystals as oil structuring agents: Fabrication and oil-structuring properties

3. Camellia oil-based oleogels structuring with tea polyphenol-palmitate particles and citrus pectin by emulsion-templated method: Preparation, characterization and potential application