Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Ivana A. Penagos"'
Publikováno v:
Crystals, Vol 14, Iss 6, p 566 (2024)
In many food applications, the mechanical properties of fats play a critical role in determining the processing performance of fat-rich products. In fact, fat crystal networks form a particular class of soft materials that exhibit viscoelastic proper
Externí odkaz:
https://doaj.org/article/73a7e21aa97f4594a542b99b03569721
Autor:
Fien De Witte, Ivana A. Penagos, Davy Van de Walle, Andre G. Skirtach, Koen Dewettinck, Filip Van Bockstaele
Publikováno v:
Foods, Vol 13, Iss 9, p 1372 (2024)
Palm oil (PO), a semi-solid fat at room temperature, is a popular food ingredient. To steer the fat functionality, sucrose esters (SEs) are often used as food additives. Many SEs exist, varying in their hydrophilic-to-lipophilic balance (HLB), making
Externí odkaz:
https://doaj.org/article/00e7a871ea7d40498dcc9adbf1908635
Autor:
Fien De Witte, Ivana A. Penagos, Kato Rondou, Kim Moens, Benny Lewille, Daylan A. Tzompa-Sosa, Davy Van de Walle, Filip Van Bockstaele, Andre G. Skirtach, Koen Dewettinck
Publikováno v:
Crystals, Vol 14, Iss 2, p 142 (2024)
Palm oil (PO) is still widely used for the production of all types of food products. Due to its triacylglycerol (TG) composition, PO is semisolid at ambient temperature, offering possibilities for many applications. In order to tailor the fat crystal
Externí odkaz:
https://doaj.org/article/06b51d47fef64f0e982d6b1936304c8d
Publikováno v:
Foods, Vol 12, Iss 9, p 1850 (2023)
This research aims to explore the potential of waxes as ingredients in the formulation of food-grade water-in-oleogel emulsions without added emulsifiers. The effects of the wax type, wax concentration and water concentration were tested on systems c
Externí odkaz:
https://doaj.org/article/fd0301ddec4d4e29af342e61b858ce79
Publikováno v:
Fat Mimetics for Food Applications. :366-391
Publikováno v:
Development of Trans-free Lipid Systems and their Use in Food Products ISBN: 9781839162206
Shortenings and margarines are semi-solid lipid-continuous products which are traditionally structured by triacylglycerols containing mainly trans or saturated fatty acids. Since an overconsumption of trans and saturated fatty acids is linked with ca
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::51317c3a394b1d2415dca44939c8d50d
https://doi.org/10.1039/9781839166532-00235
https://doi.org/10.1039/9781839166532-00235