|Title||Edible oleogels: how suitable are proteins as a structurant?|
|Source||Current Opinion in Food Science 27 (2019). - ISSN 2214-7993 - p. 36 - 42.|
Physics and Physical Chemistry of Foods
|Publication type||Refereed Article in a scientific journal|
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.