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Alternative routes to oil structuring

Ashok Patel (UGent)
(2015)
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Abstract
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.
Keywords
Polymer gels, Natural waxes, Oleogels, Oil structuring, Edible applications

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Citation

Please use this url to cite or link to this publication:

MLA
Patel, Ashok. Alternative Routes to Oil Structuring. Springer, 2015, doi:10.1007/978-3-319-19138-6.
APA
Patel, A. (2015). Alternative routes to oil structuring. https://doi.org/10.1007/978-3-319-19138-6
Chicago author-date
Patel, Ashok. 2015. Alternative Routes to Oil Structuring. Cham, Switzerland: Springer. https://doi.org/10.1007/978-3-319-19138-6.
Chicago author-date (all authors)
Patel, Ashok. 2015. Alternative Routes to Oil Structuring. Cham, Switzerland: Springer. doi:10.1007/978-3-319-19138-6.
Vancouver
1.
Patel A. Alternative routes to oil structuring. Cham, Switzerland: Springer; 2015. X, 70.
IEEE
[1]
A. Patel, Alternative routes to oil structuring. Cham, Switzerland: Springer, 2015.
@book{5969706,
  abstract     = {{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.}},
  author       = {{Patel, Ashok}},
  isbn         = {{9783319191386}},
  issn         = {{2197-571X}},
  keywords     = {{Polymer gels,Natural waxes,Oleogels,Oil structuring,Edible applications}},
  language     = {{eng}},
  pages        = {{X, 70}},
  publisher    = {{Springer}},
  title        = {{Alternative routes to oil structuring}},
  url          = {{http://doi.org/10.1007/978-3-319-19138-6}},
  year         = {{2015}},
}

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