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Structure and stability of edible oleogels prepared with different unsaturated oils and hydrocolloids

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Structure and stability of edible oleogels prepared with different unsaturated oils and hydrocolloids

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Bascuas-Véntola, SM.; Hernando Hernando, MI.; Moraga Ballesteros, G.; Quiles Chuliá, MD. (2020). Structure and stability of edible oleogels prepared with different unsaturated oils and hydrocolloids. International Journal of Food Science & Technology. 55(4):1458-1467. https://doi.org/10.1111/ijfs.14469

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/165606

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Title: Structure and stability of edible oleogels prepared with different unsaturated oils and hydrocolloids
Author: Bascuas-Véntola, Santiago Martín Hernando Hernando, Mª Isabel Moraga Ballesteros, Gemma Quiles Chuliá, Mª Desamparados
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Issued date:
Abstract:
[EN] Edible oleogels, with three oil types (olive, sunflower and flaxseed), hydroxypropylmethylcellulose (HPMC) and xanthan gum (XG), as structuring agents, were developed using the emulsion-template approach, and subsequent ...[+]
Subjects: Emulsion , Hydroxypropylmethylcellulose , Microstructure , Oxidation , Rheology , Xanthan gum
Copyrigths: Reserva de todos los derechos
Source:
International Journal of Food Science & Technology. (issn: 0950-5423 )
DOI: 10.1111/ijfs.14469
Publisher:
Blackwell Publishing
Publisher version: https://doi.org/10.1111/ijfs.14469
Project ID:
info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/RTI2018-099738-B-C22/ES/ESTRUCTURACION DE ACEITES MEDIANTE LA UTILIZACION DE HIDROCOLOIDES COMO ESTRATEGIA PARA SUSTITUIR GRASAS SATURADAS DE ALTA PLASTICIDAD. INVESTIGACION REOLOGICA, ESTRUCTURAL Y/
Thanks:
The authors would like to thank Universitat Politecnica de Valencia by FPI-UPV 2017 grant and the project RTI2018-099738-B-C22 from the 'Ministerio de Ciencia, Innovacion y Universidades'. They would also like to thank ...[+]
Type: Artículo

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