| 期刊全稱(chēng) | Alternative Routes to Oil Structuring | | 影響因子2023 | Ashok R. Patel | | 視頻video | http://file.papertrans.cn/155/154112/154112.mp4 | | 發(fā)行地址 | Outlines the alternate routes to oil structuring which allow for development of food products free of saturated fatty acids.Provides a detailed introduction to oleogelation, including illustrative exa | | 學(xué)科分類(lèi) | SpringerBriefs in Food, Health, and Nutrition | | 圖書(shū)封面 |  | | 影響因子 | .This Springer Brief gives an overview of recent research conducted in the area of oil structuring starting with a detailed introduction on oleogelation and properties of food-approved building blocks followed by the discussion of some illustrative examples to explain the processing steps required for creating oleogels, advanced characterization (rheological, thermal and microstructural) and some potential edible applications of oleogels. The book w concludes with a section summarizing the general guidelines on the properties of oleogels and practically of approach with regards to the specific category of building blocks used for structuring. The text also lists some unresolved challenges that need to be addressed in order to fully exploit oleogelation for future food product development..The functional application of liquid oils in food product development is mostly accomplished by structuring them into soft, plastic-like materials. This structuring of oil is traditionally based on the fat crystal network formed by high melting triacylglycerol (TAG) molecules that are rich in .trans. and/or saturated fatty acids. Currently, due to the factors such as the requirement for .trans.- a | | Pindex | Book 2015 |
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