Lim et al., 2017 - Google Patents
Oil-structuring characterization of natural waxes in canola oil oleogels: Rheological, thermal, and oxidative propertiesLim et al., 2017
View HTML- Document ID
- 1140706401560805942
- Author
- Lim J
- Hwang H
- Lee S
- Publication year
- Publication venue
- Applied Biological Chemistry
External Links
Snippet
Natural waxes (candelilla, carnauba, and beeswax) were utilized as canola oil structurants to produce oleogels. Physicochemical properties of the oleogels were evaluated from textural, thermo-rheological, and oxidative points of view. The oleogels with candelilla wax …
- 239000001993 wax 0 title abstract description 30
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OF FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OF FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Lim et al. | Oil-structuring characterization of natural waxes in canola oil oleogels: Rheological, thermal, and oxidative properties | |
| Hwang et al. | Margarine from organogels of plant wax and soybean oil | |
| Hwang et al. | Organogel formation of soybean oil with waxes | |
| Kim et al. | Utilization of oleogels as a replacement for solid fat in aerated baked goods: Physicochemical, rheological, and tomographic characterization | |
| Gravelle et al. | Towards the development of a predictive model of the formulation-dependent mechanical behaviour of edible oil-based ethylcellulose oleogels | |
| Hwang et al. | Properties of margarines prepared from soybean oil oleogels with mixtures of candelilla wax and beeswax | |
| Blake et al. | Structure and physical properties of plant wax crystal networks and their relationship to oil binding capacity | |
| Santos et al. | Effect of heating and cooling on rheological parameters of edible vegetable oils | |
| da Silva et al. | Physical properties of candelilla wax, monoacylglycerols, and fully hydrogenated oil oleogels | |
| Thakur et al. | Optimization and characterization of soybean oil-carnauba wax oleogel | |
| Ye et al. | Development of novel shortenings structured by ethylcellulose oleogels | |
| Choi et al. | The thermal, rheological, and structural characterization of grapeseed oil oleogels structured with binary blends of oleogelator | |
| Marangoni et al. | Relationship between crystallization behavior and structure in cocoa butter | |
| Cancela et al. | Effects of temperature and concentration on carboxymethylcellulose with sucrose rheology | |
| Naeli et al. | Rheological and physicochemical modification of trans‐free blends of palm stearin and soybean oil by chemical interesterification | |
| Laia et al. | Physical and textural properties of an experimental table margarine prepared from lipase-catalysed transesterified palm stearin: palm kernel olein mixture during storage | |
| Yoo | Effect of temperature on dynamic rheology of Korean honeys | |
| Meng et al. | Comparative analysis of lipid composition and thermal, polymorphic, and crystallization behaviors of granular crystals formed in beef tallow and palm oil | |
| Kim et al. | Impacts of fat types and myofibrillar protein on the rheological properties and thermal stability of meat emulsion systems | |
| Borriello et al. | Novel pumpkin seed oil-based oleogels: Development and physical characterization | |
| Hong et al. | Fabrication and characterization of oleogels and temperature-responsive water-in-oil emulsions based on candelilla (Euphorbia cerifera) wax | |
| Xu et al. | A comparative study on microstructure, texture, rheology, and crystallization kinetics of palm‐based diacylglycerol oils and corresponding palm‐based oils | |
| Arifin et al. | Physicochemical properties and sensory attributes of medium-and long-chain triacylglycerols (MLCT)-enriched bakery shortening | |
| Saghafi et al. | Zero‐trans cake shortening: Formulation and characterization of physicochemical, rheological, and textural properties | |
| Wang et al. | Crude wax extracted from rice bran oil improves oleogel properties and oxidative stability |