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Effects of different oleogelators on the structural properties and composition of iron walnut-oil oleogels

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成果类型:
期刊论文
作者:
Gao, Pan;Liu, Ying;Wang, Shu;Huang, Chuanyang;Zhong, Wu;...
通讯作者:
Gao, P
作者机构:
[He, Dongping; Gao, Pan; Liu, Ying; Gao, P; Yin, Jiaojiao; Zhong, Wu; Huang, Chuanyang; Hu, Chuanrong] Wuhan Polytech Univ, Coll Food Sci & Engn, Key Lab Edible Oil Qual & Safety State Market Regu, Key Lab Deep Proc Major Grain & Oil,Minist Educ Ch, Wuhan, Peoples R China.
[Wang, Shu] Wuhan Inst Food & Cosmet Control, Key Lab Edible Oil Qual & Safety State Market Reg, Wuhan, Peoples R China.
[Wang, Xingguo] Jiangnan Univ, Sch Food Sci & Technol, Int Joint Res Lab Lipid Nutr & Safety, Wuxi, Peoples R China.
通讯机构:
[Gao, P ] W
Wuhan Polytech Univ, Coll Food Sci & Engn, Key Lab Edible Oil Qual & Safety State Market Regu, Key Lab Deep Proc Major Grain & Oil,Minist Educ Ch, Wuhan, Peoples R China.
语种:
英文
关键词:
Iron walnut oil;Oleogels;Fatty acid composition
期刊:
Ultrasonics Sonochemistry
ISSN:
1350-4177
年:
2024
卷:
102
页码:
106729
机构署名:
本校为第一且通讯机构
院系归属:
食品科学与工程学院
摘要:
In this study, we compared the quality of iron walnut oil (IWO) oleogels prepared with different oleogelators, including gamma-oryzanol/beta-sitosterol (OZ-PS), gamma-oryzanol/triglyceride (OZ-TC), monoglycerides (MGS), beeswax (BW), beeswax-monoglycerides (BW-MGS), and carnauba wax (CW). The physicochemical and component properties, rheological and textural parameters, macroscopic morphologies, and antioxidant capacities of the resulting oleogels were analyzed. In addition, their microscopic properties were analyzed using Fouriertransform infrared (FTIR), X-ray powder diffraction (XRD) spectr...

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