The Impact of Oil Type on the Performance of β-Amyrin-Based Oleogels: Formation, Physicochemical Properties, and Potential Correlation Analysis

The Impact of Oil Type on the Performance of β-Amyrin-Based Oleogels: Formation, Physicochemical Properties, and Potential Correlation Analysis

Pentacyclic triterpenes show potential as oleogelators, but their combination with various vegetable oils has limited research. This study selected linseed, rapeseed, sunflower, coconut, and palm oils to combine with the triterpenoid compound β-amyrin for the preparation of oleogels. The stability,...

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Bibliographic Details
Main Authors: Shuxian Su, Si Qin, Huiping Xia, Peiwang Li, Haiyan Li, Chenjia Li, Shiyin Guo, Chaoxi Zeng
Format: Article
Language:English
Published: MDPI AG 2024-03-01
Series:Foods
Subjects:
β-amyrin
oleogel
fatty acid properties
stability of the oleogels
correlational analysis
Online Access:https://www.mdpi.com/2304-8158/13/6/876

Internet

https://www.mdpi.com/2304-8158/13/6/876

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