Structuring Edible Oils with Hydrocolloids: Where Do we Stand?

Ashok R. Patel

doi:10.1007/s11483-018-9527-6

Structuring Edible Oils with Hydrocolloids: Where Do we Stand?

Ashok R. Patel^*

^*Corresponding author for this work

Biotechnology and Food Engineering

Research output: Contribution to journal › Review article › peer-review

21 Scopus citations

Abstract

This brief opinion paper discusses an expert’s viewpoint on the field of oil structuring with specific emphasis on the reported innovative approaches explored so far for using hydrocolloids as the structuring agents.

Original language	English
Pages (from-to)	113-115
Number of pages	3
Journal	Food Biophysics
Volume	13
Issue number	2
DOIs	https://doi.org/10.1007/s11483-018-9527-6
State	Published - 1 Jun 2018

Keywords

Emulsion-templates
Hydrocolloids
Oil structuring
Oleocolloids
Oleogelation

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10.1007/s11483-018-9527-6

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title = "Structuring Edible Oils with Hydrocolloids: Where Do we Stand?",

abstract = "This brief opinion paper discusses an expert{\textquoteright}s viewpoint on the field of oil structuring with specific emphasis on the reported innovative approaches explored so far for using hydrocolloids as the structuring agents.",

keywords = "Emulsion-templates, Hydrocolloids, Oil structuring, Oleocolloids, Oleogelation",

author = "Patel, {Ashok R.}",

year = "2018",

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doi = "10.1007/s11483-018-9527-6",

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journal = "Food Biophysics",

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AU - Patel, Ashok R.

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AB - This brief opinion paper discusses an expert’s viewpoint on the field of oil structuring with specific emphasis on the reported innovative approaches explored so far for using hydrocolloids as the structuring agents.

KW - Emulsion-templates

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KW - Oil structuring

KW - Oleocolloids

KW - Oleogelation

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M3 - 文献综述

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JO - Food Biophysics

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SN - 1557-1858

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