Please use this identifier to cite or link to this item:

TitleFood grade polymers for the gelation of edible oils envisioning food applications
Author(s)Martins, Artur J.
Pastrana, L. M.
Vicente, A. A.
Cerqueira, Miguel Ângelo Parente Ribeiro
Issue date2018
PublisherSpringer International Publishing
CitationMartins, Artur J.; Pastrana, L. M.; Vicente, António A.; Cerqueira, M. A., Food grade polymers for the gelation of edible oils envisioning food applications. In Gutierrez, Tomy, Polymers for Food Applications, Springer International Publishing, 2018. ISBN: 978-3-319-94625-2, 591-608
Abstract(s)Oleogels are systems traditionally produced by the self-assembly of materials called gelators, which are responsible for inducing viscosity and solid-like capabilities to oil-based systems. The emergent interest concerning oil structuring strategies in food applications is related to oleogels' capacity to undergo structural and textural tailoring, and the possibility of their use in delivery of bioactive compounds.
TypeBook part
Publisher version
AccessRestricted access (UMinho)
Appears in Collections:CEB - Livros e Capítulos de Livros / Books and Book Chapters

Files in This Item:
File Description SizeFormat 
  Restricted access
930,93 kBAdobe PDFView/Open

Partilhe no FacebookPartilhe no TwitterPartilhe no DeliciousPartilhe no LinkedInPartilhe no DiggAdicionar ao Google BookmarksPartilhe no MySpacePartilhe no Orkut
Exporte no formato BibTex mendeley Exporte no formato Endnote Adicione ao seu ORCID