数字农科院2.0

Edible Oleogels Fabricated by Dispersing Cellulose Particles in Oil Phase: Effects from the Water Addition

文献类型： 外文期刊

作者： Gao Z.; Zhang C.; Li Y.; Wu Y.; Deng Q.; Ni X.

作者机构：

期刊名称： Food Hydrocolloids

ISSN： 0268-005X

年卷期： 2023 年 134 卷

页码：

收录情况： SCIE（2023版）

摘要： A new strategy to fabricate edible oleogels had been developed in this work, using natural cellulose particles as gelator and water as secondary fluid. Effect of the content of cellulose particles and second fluid on the formation of oleogels were investigated, and a qualitative phase diagram was constructed. Consideration has also focused on the influence of second fluid (ionic strength, pH and sucrose). Results showed that the cellulose particles could form a network in oil phase through the capillary force originated from the secondary fluid. A denser and more uniform network provided the oleogels higher centrifugal stability against oil loss. The viscoelastic properties of oleogels could be enhanced by increasing the ionic strength (10–100 mM), sucrose concentration (10–20 wt%) and pH value (2.0–5.0) of the second fluid. These results suggested that the capillary force of the gel network could be modulated by the composition and pH of secondary fluid. The considerable gel strength and economical manufacturing process give the oleogels great application potential. © 2022 Elsevier Ltd

分类号：

  • 相关文献
作者其他论文 更多>>