Advances in our understanding of the structure and functionality of edible fats and fat mimetics
The reasons for the increased world-wide incidence of obesity, type-2 diabetes, and
cardiovascular disease include sedentary lifestyles and poor food choices. Regulatory …
cardiovascular disease include sedentary lifestyles and poor food choices. Regulatory …
Fat replacers in baked products: Their impact on rheological properties and final product quality
Many baked products, except for bread,(ie, cakes, cookies, laminated pastries, and so on)
generally contain high levels of fat in their formulas and they require different bakery fats that …
generally contain high levels of fat in their formulas and they require different bakery fats that …
Designing and characterizing multicomponent, plant-based bigels of rice bran wax, gums, and monoglycerides
In this study, plant-based, edible water-in-oil biphasic gels (bigels) were developed and
characterized. Bigels were composed of a rice bran wax (RBW)/soybean oil oleogel (OG) …
characterized. Bigels were composed of a rice bran wax (RBW)/soybean oil oleogel (OG) …
The role of nonlinear viscoelasticity on the functionality of laminating shortenings
BA Macias-Rodriguez, F Peyronel… - Journal of Food …, 2017 - Elsevier
The rheology of fats is essential for the development of homogeneous and continuous
layered structures of doughs. Here, we define laminating shortenings in terms of rheological …
layered structures of doughs. Here, we define laminating shortenings in terms of rheological …
Overview of the Structure‐Property Relationship in Fat Mimetics
RA Nicholson, AG Marangoni - Fat Mimetics for Food …, 2023 - Wiley Online Library
Fat mimetics can be categorized within three classes based on their preparation. Indirect oil
structuring, direct oil structuring, and structured biphasic systems. Within fat mimetics of each …
structuring, direct oil structuring, and structured biphasic systems. Within fat mimetics of each …