|
|
|||
|
||||
OverviewFull Product DetailsAuthor: 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: 9781839162206ISBN 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 The supplier is temporarily out of stock of this item. It will be ordered for you on backorder and shipped when it becomes available. Table of ContentsConcentrated 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;ReviewsAuthor InformationTab Content 6Author Website:Countries AvailableAll regions |