Edible oleogels: How suitable are proteins as a structurant?

Publication date: Available online 11 May 2019Source: Current Opinion in Food ScienceAuthor(s): Elke ScholtenThis review focusses on the latest developments in the field of oil structuring with respect to the use of proteins as an oil structurant. Different methods to develop protein oleogels will be discussed, and relevant interactions within these systems will be discussed in terms of the mechanical properties of the protein oleogels.Graphical abstractPictures were taken from Patel et al. [36] – Published by the Royal Society of Chemistry, and from de Vries et al. [41••].
Source: Current Opinion in Food Science - Category: Food Science Source Type: research