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Author:   Jorge F Toro-Vazquez (Universidad Autonoma de San Luis Potosi, Mexico)
Publisher:   Royal Society of Chemistry
Imprint:   Royal Society of Chemistry
Volume:   Volume 31
Weight:   0.724kg
ISBN:  

9781839162206

ISBN 10:   1839162201
Pages:   380
Publication Date:   14 February 2022
Audience:   Professional and scholarly ,  Professional & Vocational
Format:   Hardback
Publisher's Status:   Active
Availability:   Out of stock  
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Table of Contents

Concentrated O/W Emulsions Stabilized by Proteins: A Route to Texturize Vegetal Oils Without Using Trans or Saturated Fats; Alternative Oil Structuring Techniques: Oil Powders, Double Emulsions and Oil Foams; Use of High-intensity Ultrasound to Structure Edible Fats; Pulse and Oilseed Protein-based Oil Structuring for Baking Application; Physicochemical Properties and Polymorphic Behavior of Tropical Fats: Their Potential and Practical Use in Trans-free Food Systems; Edible Oleogels Produced with Fatty Alcohols: The Use of Policosanol as an Oleogelator; On the Applicability of the Oryzanol–Sitosterol Structuring System; Structuring Vegetable Oils with Monoglycerides and Monoglyceride–Lecithin or Monoglyceride–Ethylcellulose Mixtures; Functionality of Natural Waxes in Hybrid Fat Crystal Networks; Glycerolysis-structured Lipid Systems; Modulating the Rheology of Oleogels to Mimic the Functionality of Commercial Fats; Sensory Properties and Aromatics Profile of Edible Oleogels;

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