Development, Characterization, and Utilization of Food-Grade Polymer Oleogels

Annual Review of Food Science and Technology

Volumn 7, Issue , 2016, Pages 65-91

  Davidovich Pinhas, M ^a   Barbut, Shai ^b   Marangoni, A G ^b  

^a TECHNION ISRAEL INSTITUTE OF TECHNOLOGY   (Israel)

^b UNIVERSITY OF GUELPH   (Canada)

Author keywords

Ethyl cellulose; Gelator; Mechanical properties; Oleogels; Polymer; Thermoreversible gelation; X ray scattering

Indexed keywords

BAKERY PRODUCTS; CELLULOSE; GELATION; HEAT RESISTANCE; MECHANICAL PROPERTIES; POLYMERS; SOL-GELS; X RAY SCATTERING;

ETHYL CELLULOSE; GELATORS; OLEOGELS; SEMICRYSTALLINE MATERIALS; SOL-GEL TRANSITIONS; SOLVENT CHEMISTRIES; THERMOREVERSIBLE; THERMOREVERSIBLE GELATION;

OILS AND FATS;

CELLULOSE; COSMETIC; ETHYL CELLULOSE; FAT SUBSTITUTE; FOOD ADDITIVE; GEL; OIL; OLEOGELS; ORGANIC COMPOUND; POLYMER;

ANALOGS AND DERIVATIVES; CHEMISTRY; FAT SUBSTITUTE; FOOD HANDLING; GEL; HEAT; PHASE TRANSITION; PHYSICAL CHEMISTRY; SYNTHESIS;

CELLULOSE; COSMETICS; FAT SUBSTITUTES; FOOD ADDITIVES; FOOD TECHNOLOGY; GELS; HOT TEMPERATURE; OILS; ORGANIC CHEMICALS; PHASE TRANSITION; PHYSICOCHEMICAL PHENOMENA; POLYMERS;

EID: 84959915798     PISSN: 19411413     EISSN: 19411421     Source Type: Journal    
DOI: 10.1146/annurev-food-041715-033225     Document Type: Review

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