Edible Oil Structuring

Concepts, Methods and Applications

Nonfiction, Science & Nature, Science, Chemistry, Physical & Theoretical, Biological Sciences, Biochemistry
Cover of the book Edible Oil Structuring by Ashok R Patel, George John, Michael A Rogers, Alejandro G Marangoni, Arjen Bot, Jorge F Toro-Vazquez, Maya Davidovich-Pinhas, Elke Scholten, Xiao-Quan Yang, Emin Yilmaz, Anne-Laure Fameau, Royal Society of Chemistry
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Author: Ashok R Patel, George John, Michael A Rogers, Alejandro G Marangoni, Arjen Bot, Jorge F Toro-Vazquez, Maya Davidovich-Pinhas, Elke Scholten, Xiao-Quan Yang, Emin Yilmaz, Anne-Laure Fameau ISBN: 9781788012225
Publisher: Royal Society of Chemistry Publication: September 15, 2017
Imprint: Royal Society of Chemistry Language: English
Author: Ashok R Patel, George John, Michael A Rogers, Alejandro G Marangoni, Arjen Bot, Jorge F Toro-Vazquez, Maya Davidovich-Pinhas, Elke Scholten, Xiao-Quan Yang, Emin Yilmaz, Anne-Laure Fameau
ISBN: 9781788012225
Publisher: Royal Society of Chemistry
Publication: September 15, 2017
Imprint: Royal Society of Chemistry
Language: English

Driven both by real industrial needs and curiosity for fundamental research, edible oil structuring has emerged as a subject of growing interest with applications in real food systems. With contributions from leading research groups around the world, this book provides a comprehensive and concise overview of the field with special emphasis on the updates from the last 5 years. New insights into the mechanism of gelation in mono- and multicomponent gels are discussed for several categories of previously known structuring agents along with the potential food applications of some of these systems. In addition, use of alternative methods to explore structuring properties of hydrophilic biopolymers are presented with illustrative examples. Some new concepts such as bio-based synthesis of supergelators, foamed oleogels and use of innovative dispersion techniques give a broader picture of the current research in edible oil structuring.
This book will be of interest to students, academics and scientists involved in the research of edible oil structuring. It will be an important reference as it provides current information on the state-of-the-art of the field.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

Driven both by real industrial needs and curiosity for fundamental research, edible oil structuring has emerged as a subject of growing interest with applications in real food systems. With contributions from leading research groups around the world, this book provides a comprehensive and concise overview of the field with special emphasis on the updates from the last 5 years. New insights into the mechanism of gelation in mono- and multicomponent gels are discussed for several categories of previously known structuring agents along with the potential food applications of some of these systems. In addition, use of alternative methods to explore structuring properties of hydrophilic biopolymers are presented with illustrative examples. Some new concepts such as bio-based synthesis of supergelators, foamed oleogels and use of innovative dispersion techniques give a broader picture of the current research in edible oil structuring.
This book will be of interest to students, academics and scientists involved in the research of edible oil structuring. It will be an important reference as it provides current information on the state-of-the-art of the field.

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