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Titlebook: Alternative Routes to Oil Structuring; Ashok R. Patel Book 2015 The Author(s) 2015 Fat crystallization.Oil Structuring.Oleogelation.Satura

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發(fā)表于 2025-3-21 16:09:42 | 只看該作者 |倒序瀏覽 |閱讀模式
期刊全稱Alternative Routes to Oil Structuring
影響因子2023Ashok R. Patel
視頻videohttp://file.papertrans.cn/155/154112/154112.mp4
發(fā)行地址Outlines the alternate routes to oil structuring which allow for development of food products free of saturated fatty acids.Provides a detailed introduction to oleogelation, including illustrative exa
學科分類SpringerBriefs in Food, Health, and Nutrition
圖書封面Titlebook: Alternative Routes to Oil Structuring;  Ashok R. Patel Book 2015 The Author(s) 2015 Fat crystallization.Oil Structuring.Oleogelation.Satura
影響因子.This Springer Brief gives an overview of recent research conducted in the area of oil structuring starting with a detailed introduction on oleogelation and properties of food-approved building blocks followed by the discussion of some illustrative examples to explain the processing steps required for creating oleogels, advanced characterization (rheological, thermal and microstructural) and some potential edible applications of oleogels. The book w concludes with a section summarizing the general guidelines on the properties of oleogels and practically of approach with regards to the specific category of building blocks used for structuring. The text also lists some unresolved challenges that need to be addressed in order to fully exploit oleogelation for future food product development..The functional application of liquid oils in food product development is mostly accomplished by structuring them into soft, plastic-like materials. This structuring of oil is traditionally based on the fat crystal network formed by high melting triacylglycerol (TAG) molecules that are rich in .trans. and/or saturated fatty acids. Currently, due to the factors such as the requirement for .trans.- a
Pindex Book 2015
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發(fā)表于 2025-3-21 23:21:14 | 只看該作者
General Considerations and Future Trends,rties of gelling agents, and the resulted effect on structuring, food-grade status, and regulatory issues. In addition, the properties of the structured systems with respect to shear sensitivity (and thixotropic recovery), thermo reversibility, appearance (optical clarity), and water tolerability (including emulsification) are also elaborated.
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發(fā)表于 2025-3-22 09:40:32 | 只看該作者
Reference work 2023Latest edition is to achieve prehydration of polymers in aqueous phase followed by selective solvent drying in order to obtain structural framework made up of dried extended polymer sheets and strands. In the current chapter, indirect approaches are discussed with respect to the preparation protocols and properties of resultant oleogels.
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發(fā)表于 2025-3-22 15:44:28 | 只看該作者
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發(fā)表于 2025-3-22 18:14:59 | 只看該作者
Polymer-Based Oleogels Created Using Indirect Methods, is to achieve prehydration of polymers in aqueous phase followed by selective solvent drying in order to obtain structural framework made up of dried extended polymer sheets and strands. In the current chapter, indirect approaches are discussed with respect to the preparation protocols and properties of resultant oleogels.
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發(fā)表于 2025-3-23 03:52:11 | 只看該作者
https://doi.org/10.1007/978-3-030-93492-7fferent natural waxes (with differing melting ranges) is described mainly with respect to their network forming properties at their respective minimum gelling concentrations to give the readers a comprehensive understanding of wax-based oleogels.
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