The effect of oil type on network formation by protein aggregates into oleogels

RSC Advances

Volumn 7, Issue 19, 2017, Pages 11803-11812

  De Vries, Auke ^a,b   Gomez, Yuly Lopez ^b   Van der Linden, Erik ^b   Scholten, Elke ^a,b  

^a TOP INSTITUTE FOOD AND NUTRITION   (Netherlands)

^b WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

[No Author keywords available]

Indexed keywords

AGGREGATES; DEFORMATION; GELS; HYDROGEN BONDS; HYDROPHILICITY; OILS AND FATS; OLIVE OIL; PROTEINS; SILICA; SOLVENTS; VEGETABLE OILS;

COLLOIDAL SILICA PARTICLES; DEFORMATION RHEOLOGY; EXTRA VIRGIN OLIVE OIL; HYDROPHILIC AND HYDROPHOBIC; HYDROPHILIC SILICA PARTICLES; MEDIUM CHAIN TRIGLYCERIDES; RHEOLOGICAL PROPERTY; SOLVENT INTERACTIONS;

SUNFLOWER OIL;

EID: 85013158149     PISSN: None     EISSN: 20462069     Source Type: Journal    
DOI: 10.1039/c7ra00396j     Document Type: Article

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