食品科学
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钟金锋,覃小丽*,刘 雄
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ZHONG Jinfeng, QIN Xiaoli*, LIU Xiong
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摘要:
本文系统地综述凝胶油的定义、形成和结构以及凝胶油体系中凝胶因子种类、凝胶油研究技术、凝胶油对血浆中游离脂肪酸和甘油三酯影响的研究进展。简要阐述凝胶油的主要优势及其在食品行业的应用。在此基础上,提出未来凝胶油研究中应注意的有关问题。
关键词: 凝胶油, 凝胶因子, 自组装, 植物油
Abstract:
This review article is focused on the discussions of the definition, formation, structure of oleogels and their effects of oleogels on the levels of free fatty acids and triacylglycerol in blood serum and research techniques, the types of organogelators present in oleogel systems, and the techniques for oleogel research. The potential functionalities of oleogels in food products and their uses in the food industry are summarized. Based on these, some suggestions for future studies in this field are also given.
Key words: oleogels, organogelator, self-assembly, vegetable oil
中图分类号:
TS221
钟金锋,覃小丽*,刘 雄. 凝胶油及其在食品工业中的应用研究进展[J]. 食品科学, doi: 10.7506/spkx1002-6630-201503051.
ZHONG Jinfeng, QIN Xiaoli*, LIU Xiong. Advances in Oleogels and Their Applications in Food Industry[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201503051.
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链接本文: https://www.spkx.net.cn/CN/10.7506/spkx1002-6630-201503051
https://www.spkx.net.cn/CN/Y2015/V36/I3/272