top of page
Research Objectives
AIM
This project aims to systematically assess the structural and thermo-oxidative behavior of lipids structured by different mechanisms in process dynamics of several food products and thereof techno-functionality
Specific objective I.
Screening of lipids structured by different oleogelation mechanisms for identifying suitable oleogels for particular food and thereof formulation
Specific objective II.
Techno-functionality assessment and storage stability of optimal oleogels foods herein developed
Specific objective III.
Assessing the thermo-oxidative changes of lipids, oleogels, intermediate and finished food products
Specific objective IV.
Evaluation of the structural and thermo-rheological behavior of oleogels, intermediate and finished food products
bottom of page