Structuring oils without highly saturated fats - how far are we?

European Journal of Lipid Science and Technology

Volumn 114, Issue 9, 2012, Pages 983-984

  Flöter, Eckhard ^a  

^a NONE

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84866464893     PISSN: 14387697     EISSN: 14389312     Source Type: Journal    
DOI: 10.1002/ejlt.201200294     Document Type: Editorial

References (4)

1. Co, E., Marangoni, A., Organogels: An alternative edible oil-structuring method. JAOCS 2012, 89, 749-780.
2. Pernetti, M., van Malssen, K. F., Floter, E., Bot, A., Structuring of edible oils by alternatives to crystalline fat. Curr. Opin. Colloid Interface Sci. 2007, 12, 221-231.
3. Marangoni, A. G., Garti, N., Edible Oleogels: Structure and Health Implications, AOCS Press, Urbana, USA 2011.
4. Zetzl, A. K., Marangoni, A. G., Barut, S., Mechanical properties of ethylcellulose oleogels and their potential for saturated fat reduction in frankfurters. Food Funct. 2012, 3, 327-337.