Advances in our understanding of the structure and functionality of edible fats and fat mimetics

Soft Matter

Volumn 16, Issue 2, 2020, Pages 289-306

  Marangoni, Alejandro G ^a   Van Duynhoven, John P M ^b,c   Acevedo, Nuria C ^d   Nicholson, Reed A ^a   Patel, Ashok R ^e,f  

^a UNIVERSITY OF GUELPH   (Canada)

^b WAGENINGEN UNIVERSITY   (Netherlands)

^c UNILEVER RESEARCH   (United Kingdom)

^d IOWA STATE UNIVERSITY   (United States)

^e TECHNION ISRAEL INSTITUTE OF TECHNOLOGY   (Israel)

^f GUANGDONG TECHNION ISRAEL INSTITUTE OF TECHNOLOGY   (China)

Author keywords

[No Author keywords available]

Indexed keywords

EMULSIFICATION; FOOD PRODUCTS; NUTRITION; SATURATED FATTY ACIDS; SOLS;

CARDIO-VASCULAR DISEASE; ECONOMIC CONSIDERATIONS; GENETICALLY MODIFIED ORGANISMS; LAMELLAR MESOPHASES; MESOSCALE STRUCTURE; POLYMERIC NETWORKS; REGULATORY AGENCIES; SELF ASSEMBLED FIBRILLAR NETWORKS;

OILS AND FATS;

FAT;

ANIMAL; BIOMIMETICS; CHEMISTRY; HUMAN; METABOLISM;

ANIMALS; BIOMIMETICS; FATS; HUMANS;

EID: 85077402682     PISSN: 1744683X     EISSN: 17446848     Source Type: Journal    
DOI: 10.1039/c9sm01704f     Document Type: Review

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