Optimization of Olive Oil Oleogel-Based Emulsion Composition: Effect of Oleogel Composition on Emulsion Characteristics
Author:
Affiliation:
1. Cappadocia University, School of Applied Science, Department of Gastronomy and Culinary Arts
2. Nevsehir Hacı Bektaş Veli University, Faculty of Engineering and Architecture, Department of Food Engineering
Publisher
Japan Oil Chemists' Society
Subject
General Chemical Engineering,General Medicine,General Chemistry
Link
https://www.jstage.jst.go.jp/article/jos/72/2/72_ess22282/_pdf
Reference43 articles.
1. 1) Marangoni, A.G.; Garti, N. Edible oleogels: structure and health implications. Elsevier (2018).
2. 2) Chen, K.; Zhang, H. Fabrication of oleogels via a facile method by oil absorption in the aerogel templates of protein–polysaccharide conjugates. ACS Appl. Mater. Interfaces 12, 7795-7804 (2020).
3. 3) Silva, T.J.; Barrera-Arellano, D.; Ribeiro, A.P.B. Oleogel-based emulsions: Concepts, structuring agents, and applications in food. J. Food Sci. 86, 2785-2801 (2021).
4. 4) Marangoni, A.G.; Van Duynhoven, J.P.; Acevedo, N.C.; Nicholson, R.A.; Patel, A.R. Advances in our understanding of the structure and functionality of edible fats and fat mimetics. Soft Matter 16, 289-306 (2020).
5. 5) Wang, F.C.; Gravelle, A.J.; Blake, A.I.; Marangoni, A.G. Novel trans fat replacement strategies. Curr. Opin. Food Sci. 7, 27-34 (2016).
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