Advances in edible oleogel technologies – A decade in review

Food Research International

Volumn 97, Issue , 2017, Pages 307-317

  Singh, A ^a   Auzanneau, F I ^a   Rogers, M A ^a  

^a UNIVERSITY OF GUELPH   (Canada)

Author keywords

Hardstock fat replacer; Molecular gel; Oleogel; Organogel

Indexed keywords

FATTY ACIDS; HEALTH RISKS; OILS AND FATS; RISK PERCEPTION; UNSATURATED FATTY ACIDS;

AMPHIPHILIC MOLECULES; CONSUMER PERCEPTION; FOOD INDUSTRIES; HARDSTOCK FAT REPLACER; NON-COVALENT INTERACTION; NUTRITIONAL PROFILES; OLEOGEL; ORGANOGELS;

SATURATED FATTY ACIDS;

OLEOGELS; ORGANIC COMPOUND;

FAT SUBSTITUTE; FOOD HANDLING; PROCEDURES; TRENDS;

FAT SUBSTITUTES; FOOD TECHNOLOGY; ORGANIC CHEMICALS;

EID: 85018382848     PISSN: 09639969     EISSN: 18737145     Source Type: Journal    
DOI: 10.1016/j.foodres.2017.04.022     Document Type: Review

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