Edible oleogels based on water soluble food polymers: Preparation, characterization and potential application

Food and Function

Volumn 5, Issue 11, 2014, Pages 2833-2841

  Patel, Ashok R ^a   Cludts, Nick ^a   Sintang, Mohd Dona Bin ^a   Lesaffer, Ans ^b   Dewettinck, Koen ^a  

^a GHENT UNIVERSITY   (Belgium)

^b Vandemoortele R and D Centre   (Belgium)

Author keywords

[No Author keywords available]

Indexed keywords

EMULSION; OLEOGELS; ORGANIC COMPOUND; POLYMER; POLYSACCHARIDE; SUNFLOWER OIL; VEGETABLE OIL; WATER;

CHEMISTRY; EMULSION; FLOW KINETICS; FOOD ANALYSIS; FOOD HANDLING; PROCEDURES;

EMULSIONS; FOOD ANALYSIS; FOOD HANDLING; ORGANIC CHEMICALS; PLANT OILS; POLYMERS; POLYSACCHARIDES; RHEOLOGY; WATER;

BAKERIES; ELASTICITY; SUNFLOWER OIL; TEXTURES;

BATTER PROPERTIES; CRYO-SEM; METHYLCELLULOSE; OLEOGEL; RHEOLOGY MEASUREMENT; TEXTURAL PROPERTIES; TEXTURE ANALYSIS; WATERSOLUBLE;

POLYMERS;

EID: 84908128593     PISSN: 20426496     EISSN: 2042650X     Source Type: Journal    
DOI: 10.1039/c4fo00624k     Document Type: Article

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