Effects of thickening agents on the formation and properties of edible oleogels based on hydroxypropyl methyl cellulose

Volume: 246, Pages: 137 - 149
Published: Nov 2, 2017
Abstract
Emulsion-templated approach was adopted to obtain edible oleogels using hydroxypropyl methyl cellulose (HPMC) as the main emulsifier in combination with the usage of thickening agents such as carboxymethyl cellulose (CMC), xanthan gum, sodium alginate, arabic gum, guar gum, flaxseed gum or locust bean gum. Polarized light microscopy (PLM) and rheological measurements were carried out to investigate the microstructure and mechanical strength of...
Paper Details
Title
Effects of thickening agents on the formation and properties of edible oleogels based on hydroxypropyl methyl cellulose
Published Date
Nov 2, 2017
Volume
246
Pages
137 - 149
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