Buch, Englisch, Band 3, 354 Seiten, Format (B × H): 163 mm x 234 mm, Gewicht: 590 g
Concepts, Methods and Applications
Buch, Englisch, Band 3, 354 Seiten, Format (B × H): 163 mm x 234 mm, Gewicht: 590 g
Reihe: Food Chemistry, Function and Analysis
ISBN: 978-1-78262-829-3
Verlag: RSC Publishing
This book will be of interest to students, academics and scientists involved in the research of edible oil structuring. It will be an important reference as it provides current information on the state-of-the-art of the field.
Autoren/Hrsg.
Fachgebiete
Weitere Infos & Material
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