Abstract:In these storage organelles lipids exist in liquid and liquid-crystalline (LC) phases, the latter as interfacial layers. In order to use plant lipids in food ingredients and products, they must undergo several structural and compositional conversions in the "farm-to-fork" chain. These processing routes have schematically been depicted for several fat-continuous food products in Figure 1.1. Industrial processing involving shear, temperature and pressure can significantly modulate the self-assembly of lipids (Le… Show more
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