کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
605693 880356 2009 6 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Non-TAG structuring of edible oils and emulsions
موضوعات مرتبط
مهندسی و علوم پایه مهندسی شیمی شیمی کلوئیدی و سطحی
پیش نمایش صفحه اول مقاله
Non-TAG structuring of edible oils and emulsions
چکیده انگلیسی

Mixtures of γ-oryzanol and β-sitosterol have been shown to structure pure edible oil phases. This paper reviews the phytosterol system, and compares it with other alternatives to structure edible oils. Furthermore, additional evidence based on small-angle X-ray scattering will be introduced to support the claim that structuring is based on fibril formation (diameter 7.2 nm). Finally, various aspects of the application of phytosterols structuring in water-in-oil emulsions were investigated.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Hydrocolloids - Volume 23, Issue 4, June 2009, Pages 1184–1189
نویسندگان
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