Journal
CURRENT OPINION IN FOOD SCIENCE
Volume 27, Issue -, Pages 36-42Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.cofs.2019.05.001
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This review focusses on the latest developments in the field of oil structuring with respect to the use of proteins as an oil structurant. Different methods to develop protein oleogels will be discussed, and relevant interactions within these systems will be discussed in terms of the mechanical properties of the protein oleogels.
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