TY  - BOOK
AU  - Marangoni,Alejandro G.
AU  - Garti,Nissim
ED  - ScienceDirect eBooks.
TI  - Edible oleogels: structure and health implications 
SN  - 9781630670030
AV  - QP752.E84 E35 2011eb
PY  - 2011///]
CY  - Urbana, IL
PB  - AOCS Press
KW  - Oils and fats, Edible
KW  - Health aspects
KW  - Essential fatty acids in human nutrition
KW  - Lipids in human nutrition
KW  - fast
KW  - MEDICAL / Physiology
KW  - bisacsh
KW  - SCIENCE / Life Sciences / Human Anatomy & Physiology
KW  - Dietary Fats
KW  - Oils
KW  - chemistry
KW  - Organic Chemicals
KW  - Electronic books
KW  - local
N1  - Includes bibliographical references and index
N2  - In an effort to provide alternatives to trans and saturated fats, scientists have been busy modifying the physical properties of oils to resemble those of fats. In this fashion, many food products requiring a specific texture and rheology can be made with these novel oil-based materials without causing significant changes to final product quality. The major approach to form these materials is to incorporate specific molecules (polymers, amphiphiles, waxes) into the oil components that will alter the physical properties of the oil so that its fluidity will decrease and the rheological properties will be similar to those of fats. These new oilbased materials are referred to as oil gels, or "oleogels," and this emerging technology is the focus of many scientific investigations geared toward helping decrease the incidence of obesity and cardiovascular disease
UR  - http://ezproxy.alfaisal.edu/login?url=https://www.sciencedirect.com/science/book/9780983079118
ER  -