ENGLISH

Edible oil structuring: concepts, methods and applications

By Patel , Ashok R

Book information

Publisher
Royal Society of Chemistry
Year
2018
ISBN
978-1-78262-829-3, 1782628290, 978-1-78801-018-4, 978-1-78801-222-5
Language
english
Format
PDF
Filesize
15 MB (16027679 bytes)
Series
Food Chemistry Function and Analysis 3
Pages
336\350
Time added
2019-09-24 23:58:44

Description

Content: Section 1 - Introduction: Oil Structuring: Concepts, Overview and Recent Progress Section 2 - Structuring Units: Bio-Based Molecular Structuring Agents Biomimicry: An Approach For Oil Structuring Section 3 - Structuring Units: Crystalline Particles and Self-Assembled Structures: New Insights into Wax Crystal Networks in Oleogels Structuring Edible Oil Phases with Fatty Acids and Alcohols Gelation Properties of Gelator Molecules Derived from 12-Hydroxystearic Acid Section 4 - Structuring Units: Polymeric Strands and Network: Thermo-Gelation of Ethylcellulose Oleogels Proteins as Building Blocks for Oil Structuring Oleogels from Emulsion (HIPE) Templates Stabilized by Protein-Polysaccharide Complexes Cereal Protein Based Emulsion Gels for Edible Oil Structuring Section 5 - Edible Applications: Edible Applications of Wax-Based Oleogels Edible Applications of Ethylcellulose Oleogels Section 6 - Functional Colloids from Structured Oils: Non-Aqueous Foams Based on Edible Oils Innovative Dispersion Strategies for Creating Structured Oil Systems Subject Index

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