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Evaluation of Mixing Temperature in the Preparation of Plant-Based Bigels
Marcela Quilaqueo
*
, Sonia Millao
, Eduardo Morales
, Mónica Rubilar
,
Ingrid Contardo
*
*
Corresponding author for this work
Centro de Investigación e Innovación Biomédica
Programa de Biomateriales para la Salud
Nutrición y Dietética
Facultad de Medicina
Universidad de los Andes
Research output
:
Contribution to journal
›
Article
›
peer-review
15
Scopus citations
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Keyphrases
Bigel
100%
Plant-based
100%
Mixing Temperature
100%
Hydrogel Droplets
42%
Crystallization Temperature
28%
Solid-solid
28%
Spreadability
28%
Adhesiveness
28%
High Temperature
14%
Physical Properties
14%
Gel Behavior
14%
Food Applications
14%
Viscosity
14%
Thermal Properties
14%
Microstructure
14%
Canola Oil
14%
Preparation Method
14%
Low Temperature
14%
Chemical Properties
14%
Thermolabile
14%
Spectra Properties
14%
Oxidative Stability
14%
Chemical Changes
14%
Oleogel
14%
Binding Capacity
14%
Application Characteristics
14%
Small Droplets
14%
Carnauba Wax
14%
Low Shear Rate
14%
Solid State
14%
Arabic Gum
14%
Droplet Size
14%
Mixing Effect
14%
Apparent Viscosity
14%
FTIR Spectra
14%
Gel Structure
14%
Active Pharmaceutical Ingredients
14%
Food Science
Oxidative Stability
100%
Canola Oil
100%
Food Applications
100%
Gel Structure
100%
Gum Arabic
100%
Apparent Viscosity
100%
Oleogels
100%