Edible oleogels: how suitable are proteins as a structurant?

Elke Scholten*

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

7 Citations (Scopus)

Abstract

This 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.

Original languageEnglish
Pages (from-to)36-42
Number of pages7
JournalCurrent Opinion in Food Science
Volume27
DOIs
Publication statusPublished - 1 Jun 2019

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