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• W3085352829 startingPage "110315" @default.
• W3085352829 abstract "The texturing properties of mercerized cellulose dispersed in rapeseed oil without any prior thermal treatment were investigated as a function of botanical origin, cellulose content, mass fraction and fiber size through a molecular analysis of samples, macroscopic/microscopic observations and rheological experiments (continuous and oscillatory shear flows). A solid-like behavior of dispersions was demonstrated for a minimum cellulose content of about 60wt% in the vegetal powder. The oleogelation efficiency increases with the mass fraction of powder in oil and the maximum size of cellulose fibers as a result of weak attractive interactions and fiber entanglement giving rise to a network entrapping the liquid phase. An innovative strategy using a 30wt% dispersion of bamboo fibers in rapeseed oil was finally used to produce in a conch a chocolate spread with a high thermal stability at 38°C and healthier nutritional qualities compared to an equivalent product prepared with palm oil." @default.
• W3085352829 created "2020-09-21" @default.
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• W3085352829 date "2021-03-01" @default.
• W3085352829 modified "2023-10-13" @default.
• W3085352829 title "Oleogelation of rapeseed oil with cellulose fibers as an innovative strategy for palm oil substitution in chocolate spreads" @default.
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• W3085352829 doi "https://doi.org/10.1016/j.jfoodeng.2020.110315" @default.
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