Edible oleogels: An opportunity for fat replacement in foods

Food and Function

Volumn 9, Issue 2, 2018, Pages 758-773

  Martins, Artur J ^a   Vicente, António A ^a   Cunha, Rosiane L ^b   Cerqueira, Miguel A ^c  

^a UNIVERSITY OF MINHO   (Portugal)

^b UNIVERSITY OF CAMPINAS   (Brazil)

^c INTERNATIONAL IBERIAN NANOTECHNOLOGY LABORATORY   (Portugal)

Author keywords

[No Author keywords available]

Indexed keywords

EMULSIFICATION; FATTY ACIDS; GELATION; GLASS TRANSITION; PHASE SEPARATION; SATURATED FATTY ACIDS;

BIO-BASED MATERIALS; BIOACTIVE COMPOUNDS; GELATION MECHANISMS; INDUSTRIAL COMMUNITIES; PHYSICOCHEMICAL PROPERTY; RHEOLOGICAL BEHAVIORS; TECHNOLOGICAL APPLICATIONS; TEXTURE PROPERTIES;

OILS AND FATS;

OLEOGELS; ORGANIC COMPOUND;

ANIMAL; CHEMISTRY; FAT SUBSTITUTE; FLOW KINETICS; HUMAN; METABOLISM; TRANSITION TEMPERATURE;

ANIMALS; FAT SUBSTITUTES; HUMANS; ORGANIC CHEMICALS; RHEOLOGY; TRANSITION TEMPERATURE;

EID: 85042489925     PISSN: 20426496     EISSN: 2042650X     Source Type: Journal    
DOI: 10.1039/c7fo01641g     Document Type: Review

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