Editorial: Structured Edible Oil: Towards a New Generation of Fat Mimetics

Miguel A. Cerqueira; Luiz H. Fasolin; Stephen R. Euston

doi:10.3389/fsufs.2021.652644

Editorial: Structured Edible Oil: Towards a New Generation of Fat Mimetics

Miguel A. Cerqueira^*, Luiz H. Fasolin, Stephen R. Euston

^*Corresponding author for this work

Research output: Contribution to journal › Editorial › peer-review

2 Citations (Scopus)

96 Downloads (Pure)

Original language	English
Article number	652644
Journal	Frontiers in Sustainable Food Systems
Volume	5
DOIs	https://doi.org/10.3389/fsufs.2021.652644
Publication status	Published - 26 Mar 2021

Keywords

emulsion
fat mimetic
oleofoam
oleogel
organogel

ASJC Scopus subject areas

Food Science
Ecology
Management, Monitoring, Policy and Law
Global and Planetary Change
Agronomy and Crop Science
Horticulture

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10.3389/fsufs.2021.652644Licence: CC BY

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© 2021 Cerqueira, Fasolin and Euston.
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Cite this

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title = "Editorial: Structured Edible Oil: Towards a New Generation of Fat Mimetics",

keywords = "emulsion, fat mimetic, oleofoam, oleogel, organogel",

author = "Cerqueira, {Miguel A.} and Fasolin, {Luiz H.} and Euston, {Stephen R.}",

year = "2021",

month = mar,

day = "26",

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volume = "5",

journal = "Frontiers in Sustainable Food Systems",

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T2 - Structured Edible Oil: Towards a New Generation of Fat Mimetics

AU - Cerqueira, Miguel A.

AU - Fasolin, Luiz H.

AU - Euston, Stephen R.

PY - 2021/3/26

Y1 - 2021/3/26

KW - emulsion

KW - fat mimetic

KW - oleofoam

KW - oleogel

KW - organogel

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U2 - 10.3389/fsufs.2021.652644

DO - 10.3389/fsufs.2021.652644

M3 - Editorial

AN - SCOPUS:85103885665

SN - 2571-581X

VL - 5

JO - Frontiers in Sustainable Food Systems

JF - Frontiers in Sustainable Food Systems

M1 - 652644

ER -

Editorial: Structured Edible Oil: Towards a New Generation of Fat Mimetics

Keywords

ASJC Scopus subject areas

Access to Document

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Cite this