Potential use of carnauba wax oleogel to replace saturated fat in ice cream-Reference-Cited by-同舟云学术

Potential use of carnauba wax oleogel to replace saturated fat in ice cream

Published:2022-11 Issue:11 Volume:99 Page:1085-1099
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Americ Oil Chem Soc

Author:

Airoldi Rafaela¹,da Silva Thais Lomonaco Teodoro²^ORCID,Ract Juliana Neves Rodrigues³^ORCID,Foguel Aline³,Colleran Heather L.⁴,Ibrahim Salam A.⁴,da Silva Roberta Claro⁴^ORCID

Affiliation:

1. Agri‐Food Industry, Food & Nutrition Department, “Luiz de Queiroz” College of Agriculture (ESALQ) University of São Paulo Piracicaba Brazil

2. Science des Aliments et Formulation Gembloux Agro‐Bio Tech Gembloux Belgium

3. Department of Biochemical and Pharmaceutical Technology, School of Pharmaceutical Sciences University of Sao Paulo Brazil

4. Family and Consumer Sciences Department, College of Agriculture and Environmental Sciences (CAES) North Carolina A&T State University Greensboro North Carolina USA

Funder

National Institute of Food and Agriculture

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/aocs.12652

Reference66 articles.

1. Preparation and characterization of carnauba wax/adipic acid oleogel: A new reinforced oleogel for application in cake and beef burger

2. Phytosterols-induced viscoelasticity of oleogels prepared by using monoglycerides

3. Effect of quality of carnauba wax (Copernica cerífera) on microstructure, textural, and rheological properties of soybean oil-based organogels

4. Organogels: An Alternative Edible Oil-Structuring Method

Cited by 23 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Oleogel Systems for Chocolate Production: A Systematic Review;Gels;2024-08-29

2. Fat coalescence and texture improvement of ice cream based on medium-chain triglyceride oleogel: Effect of gelator type;Food Hydrocolloids;2024-07

3. Addressing flavor challenges in reduced-fat dairy products: A review from the perspective of flavor compounds and their improvement strategies;Food Research International;2024-07

4. Development and Characterization of New Plant-Based Ice Cream Assortments Using Oleogels as Fat Source;Gels;2024-06-12

5. Binary wax oleogels: Improving physical properties and oxidation stability through substitution of carnauba wax with beeswax;Journal of Food Science;2024-06-05