Structuring of edible oils by alternatives to crystalline fat
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Crystallization modifiers in lipid systemsSoft matter approaches to structured foods: from "cook-and-look" to rational food design?Edible oil structuring: an overview and recent updates.Oleogels, a promising structured oil for decreasing saturated fatty acid concentrations: Production and food-based applications.Stability of aqueous food grade fibrillar systems against pH change.Fractionation of ethylcellulose oleogels during setting.Comparative evaluation of structured oil systems: Shellac oleogel, HPMC oleogel, and HIPE gel.Effect of Span 60 on the Microstructure, Crystallization Kinetics, and Mechanical Properties of Stearic Acid Oleogels: An In-Depth Analysis.Whipped oil stabilised by surfactant crystalsA potential bioactive hard-stock fat replacer comprised of a molecular gel.The Influence of Concentration and Temperature on the Formation of γ-Oryzanol + β-Sitosterol Tubules in Edible Oil Organogels.Relationships between molecular structure and kinetic and thermodynamic controls in lipid systems. Part I: propensity for oil loss of saturated triacylglycerols.The development of phytosterol-lecithin mixed micelles and organogels.Phytosterol-based oleogels self-assembled with monoglyceride for controlled volatile release.The effect of colloidal aggregates on fat crystal networks.Edible oleogels based on water soluble food polymers: preparation, characterization and potential application.Polysaccharide-based oleogels prepared with an emulsion-templated approach.Thermoresponsive structured emulsions based on the fibrillar self-assembly of natural saponin glycyrrhizic acid.The Crystal-T algorithm: a new approach to calculate the SLE of lipidic mixtures presenting solid solutions.Physical Properties, Volatiles Compositions and Sensory Descriptions of the Aromatized Hazelnut Oil-Wax Organogels.Crystallization of low saturated lipid blends of palm and canola oils with sorbitan monostearate and fully hydrogenated palm oil.Applications of nanocomposite hydrogels for biomedical engineering and environmental protectionOrganogels as Matrices for Controlled Drug Delivery: A Review on the Current StateElucidation of density profile of self-assembled sitosterol + oryzanol tubules with small-angle neutron scatteringA Comprehensive Study on the Activity and Deactivation of Immobilized Lecitase Ultra in Esterifications of Food Waste Streams to MonoacylglycerolsThe Effective Factors on the Structure of Butter and Other Milk Fat-Based ProductsOil structuring properties of monoglycerides and phytosterols mixturesThe feasibility of wax-based oleogel as a potential co-structurant with palm oil in low-saturated fat confectionery fillingsFumed silica-based organogels and ‘aqueous-organic’ bigelsA foam-templated approach for fabricating organogels using a water-soluble polymer
P2860
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P2860
Structuring of edible oils by alternatives to crystalline fat
description
wetenschappelijk artikel
@nl
наукова стаття, опублікована в жовтні 2007
@uk
name
Structuring of edible oils by alternatives to crystalline fat
@en
Structuring of edible oils by alternatives to crystalline fat
@nl
type
label
Structuring of edible oils by alternatives to crystalline fat
@en
Structuring of edible oils by alternatives to crystalline fat
@nl
prefLabel
Structuring of edible oils by alternatives to crystalline fat
@en
Structuring of edible oils by alternatives to crystalline fat
@nl
P2093
P1476
Structuring of edible oils by alternatives to crystalline fat
@en
P2093
Eckhard Flöter
Kees F. van Malssen
Mimma Pernetti
P304
P356
10.1016/J.COCIS.2007.07.002
P50
P577
2007-10-01T00:00:00Z