Fabrication and Characterization of Oleogel Stabilized by Gelatin-Polyphenol-Polysaccharides Nanocomplexes

Journal of Agricultural and Food Chemistry

Volumn 66, Issue 50, 2018, Pages 13243-13252

  Qiu, Chaoying ^a,b   Huang, Yu ^a,b   Li, Aijun ^a,b   Ma, Da ^a,b   Wang, Yong ^a,b  

^a JINAN UNIVERSITY   (China)

^b Guangdong Engineering Technology Research Center for Oils and Fats Biorefinery   (China)

Author keywords

colloidal complexes; emulsion; flaxseed gum; oleogel; tannic acid

Indexed keywords

COMPLEX NETWORKS; EMULSIFICATION; EMULSIONS; FABRICATION; FLAVONOIDS; FLAX; FOOD PRODUCTS; LEAKAGE (FLUID); OILS AND FATS; OILSEEDS; OVENS; TANNINS;

COLLOIDAL COMPLEXES; FABRICATION AND CHARACTERIZATIONS; FLAXSEED GUM; OLEOGEL; POLYMER GEL NETWORKS; TANNIC ACID; TEXTURAL PROPERTIES; THIXOTROPIC RECOVERY;

DRYING;

GELATIN; NANOCOMPOSITE; OLEOGELS; ORGANIC COMPOUND; POLYPHENOL; POLYSACCHARIDE;

CHEMISTRY; EMULSION;

EMULSIONS; GELATIN; NANOCOMPOSITES; ORGANIC CHEMICALS; POLYPHENOLS; POLYSACCHARIDES;

EID: 85058577198     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/acs.jafc.8b02039     Document Type: Article

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