Multi–objective optimization of high oleic sunflower oil and monoglycerides oleogels: Searching for rheological and textural properties similar to margarine (English)
- New search for: Palla, Camila
- New search for: Giacomozzi, Anabella
- New search for: Genovese, Diego B.
- New search for: Carrín, María Elena
- New search for: Palla, Camila
- New search for: Giacomozzi, Anabella
- New search for: Genovese, Diego B.
- New search for: Carrín, María Elena
In:
Food structure
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12
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1-14
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2017
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ISSN:
- Article (Journal) / Print
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Title:Multi–objective optimization of high oleic sunflower oil and monoglycerides oleogels: Searching for rheological and textural properties similar to margarine
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Contributors:Palla, Camila ( author ) / Giacomozzi, Anabella ( author ) / Genovese, Diego B. ( author ) / Carrín, María Elena ( author )
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Published in:Food structure ; 12 ; 1-14
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Publisher:
- New search for: Elsevier
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Publication date:2017-01-01
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Size:14 pages
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ISSN:
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Type of media:Article (Journal)
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Type of material:Print
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Language:English
- New search for: 664.07
- Further information on Dewey Decimal Classification
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Classification:
DDC: 664.07 -
Source:
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Table of contents – Volume 12
The tables of contents are generated automatically and are based on the data records of the individual contributions available in the index of the TIB portal. The display of the Tables of Contents may therefore be incomplete.
- 1
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Multi–objective optimization of high oleic sunflower oil and monoglycerides oleogels: Searching for rheological and textural properties similar to margarinePalla, Camila / Giacomozzi, Anabella / Genovese, Diego B. / Carrín, María Elena et al. | 2017
- 15
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Characterization of the polymorphism of milk fat within processed cheese productsRamel, Pere R. / Marangoni, Alejandro G. et al. | 2017
- 26
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Microencapsulation of walnut, peanut and pecan oils by spray dryingLuna-Guevara, J.J. / Ochoa-Velasco, C.E. / Hernández-Carranza, P. / Guerrero-Beltrán, J.A. et al. | 2017
- 33
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Editorial: 16th Food Colloids conference: Structuring beyond the colloidal scaleBerton-Carabin, Claire / Scholten, Elke et al. | 2017
- 34
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Physicochemical stability of lycopene-loaded emulsions stabilized by plant or dairy proteinsHo, Kacie K.H.Y. / Schroën, Karin / San Martín-González, M. Fernanda / Berton-Carabin, Claire C. et al. | 2017
- 43
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Insignificant impact of the presence of lactose impurity on formation and colloid stabilising properties of whey protein–maltodextrin conjugates prepared via Maillard reactionsDing, Rui / Valicka, Erika / Akhtar, Mahmood / Ettelaie, Rammile et al. | 2017
- 54
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Destabilization of multilayered interfaces in digestive conditions limits their ability to prevent lipolysis in emulsionsCorstens, Meinou N. / Berton-Carabin, Claire C. / Kester, Annemarie / Fokkink, Remco / van den Broek, Johanna M. / de Vries, Renko / Troost, Freddy J. / Masclee, Ad A.M. / Schroën, Karin et al. | 2017
- 64
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Interfacial and emulsifying properties of crude and purified soybean oil bodiesIshii, Toya / Matsumiya, Kentaro / Nambu, Yuko / Samoto, Masahiko / Yanagisawa, Masanobu / Matsumura, Yasuki et al. | 2017
- 73
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Filled myofibrillar protein gels: Improving cooking loss and texture with model filler particlesGravelle, Andrew J. / Marangoni, Alejandro G. / Barbut, Shai et al. | 2017
- 82
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Crystallisation in water-in-cocoa butter emulsions: Role of the dispersed phase on fat crystallisation and polymorphic transitionDi Bari, Vincenzo / Macnaughtan, William / Norton, Jennifer / Sullo, Antonio / Norton, Ian et al. | 2017
- 94
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Effects of heat treatment and homogenization on milk fat globules and proteins in whipping creamsMatsumiya, Kentaro / Horiguchi, Sanae / Kosugi, Tatsuya / Mutoh, Taka-Aki / Nambu, Yuko / Nishimura, Kimio / Matsumura, Yasuki et al. | 2017
- 103
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The Diffusion and Coalescence Time Analyzer (DCTA): A novel experimental setup for investigating instability phenomena in double emulsionsNeumann, S.M. / van der Schaaf, U.S. / Schuchmann, H.P. et al. | 2017
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Editorial Board| 2017
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Contents| 2017