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dc.contributor.authorCARVALHO, L.
dc.contributor.authorPEREIRA, I. D. O.
dc.contributor.authorANDREANI, L.
dc.contributor.authorCUNHA, F. R.
dc.contributor.authorLUZ, S. M. da
dc.contributor.authorDIAS, R. M.
dc.contributor.authorSILVA, A. M. A.
dc.contributor.authorVALADARES, L. F.
dc.contributor.authorMONTEIRO, S.
dc.date.accessioned2025-12-16T14:49:50Z-
dc.date.available2025-12-16T14:49:50Z-
dc.date.created2025-12-16
dc.date.issued2025
dc.identifier.citationLWT: food science and technology, v. 217, 117406, Feb. 2025.
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1182880-
dc.descriptionThis study explores cryogels derived from cotton cellulose and potato starch as templates for soybean oleogel production. Cryogels were prepared using a freeze-drying method with cellulose and starch in various mass ratios (pure cellulose, pure starch, 20 cellulose/80 starch, 20 starch/80 cellulose, and 50 starch/50 cellulose) and then evaluated for mechanical and rheological properties.
dc.language.isoeng
dc.rightsopenAccess
dc.subjectOleogel
dc.titleProduction of oleogels from cellulose and starch cryogels: morphological, thermal, mechanical, and viscoelastic properties.
dc.typeArtigo de periódico
dc.subject.nalthesaurusCellulose
dc.subject.nalthesaurusFreeze drying
dc.subject.nalthesaurusOils
riaa.ainfo.id1182880
riaa.ainfo.lastupdate2025-12-16
dc.identifier.doihttps://doi.org/10.1016/j.lwt.2025.117406
dc.contributor.institutionLAIANE CARVALHO, UNIVERSITY OF GOIÁS; IGOR DAL OSTO PEREIRA, UNIVERSITY OF BRASÍLIA; LARISSA ANDREANI CARVALHO, CNPAE; FRANCISCO RICARDO CUNHA, UNIVERSITY OF BRASÍLIA; SANDRA MARIA DA LUZ, UNIVERSITY OF BRASÍLIA; RAFAEL MACEDO DIAS, UNIVERSITY OF GOIÁS; ALYSSON MARTINS ALMEIDA SILVA, UNIVERSITY OF BRASÍLIA; LEONARDO FONSECA VALADARES, CNPAE; SIMONE MONTEIRO, UNIVERSITY OF BRASÍLIA.
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