Food & Function issue 4 is now available online

Issue 4 of Food & Function is now available to read online.


The front cover this month features work by Ashok R. Patel and co-workers from Gent, Belgium. In their work, they demonstrate three potential edible applications of shellac oleogels as (i) a continuous oil phase for preparation of emulsifier-free, structured without emulsions (spreads), (ii) a replacer for oil-binders in chocolate paste formulations and (iii) a shortening alternative for cake preparation.

Read the article in full – it’s free to access for the next six weeks: 
Edible applications of shellac oleogels: spreads, chocolate paste and cakes
Ashok R. Patel, Pravin S. Rajarethinem, Agnieszka Grędowska, Ozge Turhan, Ans Lesaffer, Winnok H. De Vos, Davy Van de Walle and Koen Dewettinck
Food Funct., 2014, 5, 645-652, DOI: 10.1039/C4FO00034J

Keep up-to-date with the latest content in Food & Function by registering for our free table of contents alerts.

Digg This
Reddit This
Stumble Now!
Share on Facebook
Bookmark this on Delicious
Share on LinkedIn
Bookmark this on Technorati
Post on Twitter
Google Buzz (aka. Google Reader)