Edible oil structuring: concepts, methods and applications

✍ Scribed by Patel, Ashok R

Publisher: Royal Society Of Chemistry
Year: 2018
Tongue: English
Leaves: 350
Series: Food Chemistry Function and Analysis 3
Category: Library

No coin nor oath required. For personal study only.

✦ Table of Contents

Content: Section 1 - Introduction: Oil Structuring: Concepts, Overview and Recent Progress
Section 2 - Structuring Units: Bio-Based Molecular Structuring Agents
Biomimicry: An Approach For Oil Structuring
Section 3 - Structuring Units: Crystalline Particles and Self-Assembled Structures: New Insights into Wax Crystal Networks in Oleogels
Structuring Edible Oil Phases with Fatty Acids and Alcohols
Gelation Properties of Gelator Molecules Derived from 12-Hydroxystearic Acid
Section 4 - Structuring Units: Polymeric Strands and Network: Thermo-Gelation of Ethylcellulose Oleogels
Proteins as Building Blocks for Oil Structuring
Oleogels from Emulsion (HIPE) Templates Stabilized by Protein-Polysaccharide Complexes
Cereal Protein Based Emulsion Gels for Edible Oil Structuring
Section 5 - Edible Applications: Edible Applications of Wax-Based Oleogels
Edible Applications of Ethylcellulose Oleogels
Section 6 - Functional Colloids from Structured Oils: Non-Aqueous Foams Based on Edible Oils
Innovative Dispersion Strategies for Creating Structured Oil Systems
Subject Index

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