SCOPUS 정보 검색 플랫폼

Volumn 5, Issue 4, 2014, Pages 645-652

Edible applications of shellac oleogels: Spreads, chocolate paste and cakes

(8) Patel, Ashok R a Rajarethinem, Pravin S a Grȩdowska, Agnieszka a Turhan, Ozge a Lesaffer, Ans b De Vos, Winnok H c,d Van De Walle, Davy a Dewettinck, Koen a

a GHENT UNIVERSITY (Belgium)

b Vandemoortele R and D Izegem ^* (Belgium)

c Cell Systems and Cellular Imaging (CSI) (Belgium)

d UNIVERSITY OF ANTWERP (Belgium)

Author keywords

[No Author keywords available]

Indexed keywords

BINDERS; EMULSIFICATION;

BULK CRYSTALLIZATION; ELEVATED TEMPERATURE; EMULSIFIER-FREE; PARTIAL REPLACEMENT; PASTE FORMULATIONS; SENSORY ATTRIBUTES; WATER DROPLETS; WATER IN OIL EMULSIONS;

EMULSIONS;

EMULSION; FOOD ADDITIVE; OLEOGELS; ORGANIC COMPOUND;

CACAO; CHEMISTRY; EMULSION; FOOD HANDLING;

CACAO; EMULSIONS; FOOD ADDITIVES; FOOD TECHNOLOGY; ORGANIC CHEMICALS;

EID: 84896990862 PISSN: 20426496 EISSN: 2042650X Source Type: Journal
DOI: 10.1039/c4fo00034j Document Type: Article

Times cited : (228)

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