Figures index

From

Oleogels and Their Contribution in the Production of Healthier Food Products: The Fats of the Future

Sergio Cabrera, John Rojas, Alfredo Moreno

Journal of Food and Nutrition Research. 2020, 8(4), 172-182 doi:10.12691/jfnr-8-4-3
  • Figure 1. Schematic representation of crystal growth
  • Figure 2. Classification of oleogels. (A) Self-assembling with low molecular weight gelators, (B) Crystalline particles, (C) Polymeric agents with hydroxyl ethyl cellulose (D) Miscellaneous (emulsion), (E) Miscellaneous (dispersion), (F) miscellaneous (inorganic particles)
  • Figure 3. Phase contrast microphotographs of oleogels prepared with Beewax (A), candelilla wax (B), ozokerite wax (C) and carnauba wax (D)
  • Figure 4. Polymeric strands (hydroxyethyl cellulose)