Optimization and characterization of new oleogels developed based on sesame oil and rice bran oil

Author:

Sivakanthan SubajinyORCID,Fawzia Sabrina,Mundree SagadevanORCID,Madhujith Terrence,Karim Azharul

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference65 articles.

1. Potential application of hydrocolloid-based oleogel and beeswax oleogel as partial substitutes of solid fat in margarine;Abdolmaleki;Applied Sciences,2022

2. Oleogel production based on binary and ternary mixtures of sodium caseinate, xanthan gum, and guar gum: Optimization of hydrocolloids concentration and drying method;Abdolmaleki;Journal of Texture Studies,2020

3. Engineering rheological properties of edible oleogels with ethylcellulose and lecithin;Aguilar-Zárate;Carbohydrate Polymers,2019

4. Oleogel fabrication based on sodium caseinate, hydroxypropyl methylcellulose, and beeswax: Effect of concentration, oleogelation method, and their optimization;Alizadeh;Journal of the American Oil Chemists’ Society,2020

5. Tailoring properties of mixed-component oleogels: Wax and monoglyceride interactions towards flaxseed oil structuring;Barroso;Gels (Basel, Switzerland),2020

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