Organogel-Based Emulsified Systems, Food Applications ...
One ap- proach to structure edible oil with proteins is the conversion of a protein-stabilized oil-in-water emulsion into a protein oleogel.
Oleogelation for saturated fat replacement in vegan cheeseThe overall goal of the research work was to develop emulsion- templated oleogel using canola protein isolate-stabilized concentrated oil-in-water (O/W). Preparation of Novel Flaxseed Oil/Beeswax Oleogel Systems and Its ...Protein. The protein in an oleogel according to the invention may be any protein. However, especially good results were obtained with globular proteins. Said ... Techniques de structuration et d'émulsification de la matière grasse ...These proteins are unique because they have a long hydrophobic domain that is partly in contact with the oil core while deeply trapped within the phospholi-.
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