Rice bran wax addition to a rapeseed oil-based frying medium for potato snacks “prażynki” – influence on oxidation and acrylamide formation [pdf]
Oleogels are novel solid or semi-solid lipid systems in which liquid oil is entrapped within a network of an oleogelator.The most well-known oil-gelling substances are waxes, monoglycerides, ethylcellulose, stearic acid, phytosterols, and lecithin.Oleogelation has emerged as a technology that combines the physical properties typical of solid fats with the nutritional value of liquid oils rich in unsaturated fatty
Authors
- Stanisław Ptasznik (ORCID: https://orcid.org/0000-0003-0075-6820)
- Sylwia Onacik‐Gür (ORCID: https://orcid.org/0000-0001-7545-2739)
- Wiesława Popławska (ORCID: https://orcid.org/0000-0002-5549-5309)
- Magdalena Szczepańska (ORCID: https://orcid.org/0000-0001-6934-8919)
Institutions
- Institute of Agricultural and Food Biotechnology (PL)
Publication Details
- Journal
- Acta Scientiarum Polonorum Technologia Alimentaria
- Published
- 2026-11-03
- DOI
- https://doi.org/10.17306/j.afs.001596
- Primary Topic
- Edible Oils Quality and Analysis
- Type
- article
- Field-Weighted Citation Impact
- 0.00