Formation and Physical Analysis of Oleogels Composed of Edible Oils and High-Melting Fat Crystals
Author:
Affiliation:
1. Frontier Research Center, POLA Chemical Industries, Inc.
2. Graduate School of Integrated Sciences for Life, Hiroshima University
Publisher
Japan Oil Chemists' Society
Subject
General Chemical Engineering,General Medicine,General Chemistry
Link
https://www.jstage.jst.go.jp/article/jos/70/10/70_ess21119/_pdf
Reference24 articles.
1. 1) Du, X.; Zhou, J.; Shi, J.; Xu, B. Supramolecular hydrogelators and hydrogels: from soft matter to molecular biomaterials. Chem. Rev. 115, 13165-13307 (2015).
2. 2) Abdallah, D.J.; Sirchio, S.A.; Weiss, R.G. Hexatriacontane oleogels. The first determination of the conformation and molecular packing of a low-molecular-mass oleogelator in its gelled state. Langmuir 16, 7558-7561 (2000).
3. 3) Singh, A.; Auzanneau, F.-I.; Rogers, M.A. Advances in edible oleogel technologies –A decade in review. Food Res. Int. 97, 307-317 (2017).
4. 4) Rogers, M.A.; Weiss, R.G. Systematic modifications of alkane-based molecular gelators and the consequences to the structures and properties of their gels. New J. Chem. 39, 785-799 (2015).
5. 5) Dassanayake, L.S.K.; Kodali, D.R.; Ueno, S. Formation of oleogels based on edible lipid materials. Colloid Interface Sci. 16, 432-439 (2011).
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