Polysaccharide gels as oil bulking agents: Technological and structural properties

Food Hydrocolloids

Volumn 36, Issue , 2014, Pages 374-381

  Herrero, A M ^a   Carmona, P ^b   Jimenez Colmenero F ^a   Ruiz Capillas, C ^a  

^a INSTITUTE OF FOOD SCIENCE   (Spain)

^b INSTITUTO DE ESTRUCTURA DE LA MATERIA   (Spain)

Author keywords

Olive oil; Polysaccharide; Raman spectroscopy; Structural characteristics; Texture

Indexed keywords

GELS; HYDROGEN BONDS; RAMAN SPECTROSCOPY; THERMODYNAMIC STABILITY;

BULKING AGENTS; CARBOHYDRATES MOLECULES; CARBONYL GROUPS; GEL MATRIX; LIPID ACYL-CHAINS; MATRIX; POLYSACCHARIDE MATRIX; STABILITY PROPERTIES; STRUCTURAL CHARACTERISTICS; TEXTURAL PROPERTIES;

POLYSACCHARIDES;

EID: 84888855892     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2013.08.008     Document Type: Article

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