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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https://doi.org/10.1007/978-3-030-93492-7complex microstructure and interesting surface chemistry, fumed silica is capable of forming oleogels through the formation of a continuous 3D network stabilized by hydrogen bonding among particles. These oleogels can be further combined with weak water gels to create a relatively unexplored class o

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https://doi.org/10.1007/978-3-030-66556-2and some preliminary results on their applications in food formulations have also been reported. In this chapter, some of the most promising structuring systems have been discussed in terms of practical and general considerations associated with the processing protocols used for gel formation, prope

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https://doi.org/10.1007/978-3-319-19138-6Fat crystallization; Oil Structuring; Oleogelation; Saturated fatty acids; Structured gels

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Alternative Routes to Oil Structuring978-3-319-19138-6Series ISSN 2197-571X Series E-ISSN 2197-5728

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Reference work 2023Latest editionw in saturated fats and high in unsaturated fats), currently represent an important area of research that is highly relevant from product development point of view. Some recently published results exploring the potential food applications of oleogel systems are briefly reviewed.

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SpringerBriefs in Food, Health, and Nutritionhttp://image.papertrans.cn/a/image/154112.jpg