date: 2023-01-03T19:34:48Z pdf:PDFVersion: 1.7 pdf:docinfo:title: Tunable oleosome-based oleogels: Influence of polysaccharide type for polymer bridging-based structuring xmp:CreatorTool: Elsevier access_permission:can_print_degraded: true subject: Food Hydrocolloids, 137 (2023) 108399. doi:10.1016/j.foodhyd.2022.108399 language: en dc:format: application/pdf; version=1.7 pdf:docinfo:custom:robots: noindex pdf:docinfo:creator_tool: Elsevier access_permission:fill_in_form: true pdf:docinfo:custom:CreationDate--Text: 3rd January 2023 pdf:encrypted: false dc:title: Tunable oleosome-based oleogels: Influence of polysaccharide type for polymer bridging-based structuring modified: 2023-01-03T19:34:48Z cp:subject: Food Hydrocolloids, 137 (2023) 108399. doi:10.1016/j.foodhyd.2022.108399 pdf:docinfo:custom:CrossMarkDomains[1]: elsevier.com robots: noindex pdf:docinfo:subject: Food Hydrocolloids, 137 (2023) 108399. doi:10.1016/j.foodhyd.2022.108399 pdf:docinfo:creator: Juan C. Zambrano meta:author: Thomas A. Vilgis meta:creation-date: 2023-01-03T19:26:12Z pdf:docinfo:custom:CrossmarkMajorVersionDate: 2010-04-23 created: 2023-01-03T19:26:12Z access_permission:extract_for_accessibility: true Creation-Date: 2023-01-03T19:26:12Z pdf:docinfo:custom:CrossMarkDomains[2]: sciencedirect.com ElsevierWebPDFSpecifications: 7.0 pdf:docinfo:custom:doi: 10.1016/j.foodhyd.2022.108399 pdf:docinfo:custom:CrossmarkDomainExclusive: true Author: Thomas A. Vilgis producer: Acrobat Distiller 8.1.0 (Windows) CrossmarkDomainExclusive: true pdf:docinfo:producer: Acrobat Distiller 8.1.0 (Windows) CreationDate--Text: 3rd January 2023 doi: 10.1016/j.foodhyd.2022.108399 pdf:unmappedUnicodeCharsPerPage: 0 dc:description: Food Hydrocolloids, 137 (2023) 108399. doi:10.1016/j.foodhyd.2022.108399 Keywords: Emulsions,Bridging,Oil structuring,Oleosomes,Polysaccharides,Electrostatic interactions access_permission:modify_annotations: true dc:creator: Thomas A. Vilgis description: Food Hydrocolloids, 137 (2023) 108399. doi:10.1016/j.foodhyd.2022.108399 dcterms:created: 2023-01-03T19:26:12Z Last-Modified: 2023-01-03T19:34:48Z dcterms:modified: 2023-01-03T19:34:48Z title: Tunable oleosome-based oleogels: Influence of polysaccharide type for polymer bridging-based structuring xmpMM:DocumentID: uuid:1b499bed-4ce8-4c0c-b682-0d58baae1cbe Last-Save-Date: 2023-01-03T19:34:48Z CrossMarkDomains[1]: elsevier.com pdf:docinfo:keywords: Emulsions,Bridging,Oil structuring,Oleosomes,Polysaccharides,Electrostatic interactions pdf:docinfo:modified: 2023-01-03T19:34:48Z meta:save-date: 2023-01-03T19:34:48Z Content-Type: application/pdf X-Parsed-By: org.apache.tika.parser.DefaultParser creator: Thomas A. Vilgis dc:language: en dc:subject: Emulsions,Bridging,Oil structuring,Oleosomes,Polysaccharides,Electrostatic interactions pdf:docinfo:custom:ElsevierWebPDFSpecifications: 7.0 access_permission:assemble_document: true xmpTPg:NPages: 12 pdf:charsPerPage: 4911 access_permission:extract_content: true access_permission:can_print: true CrossMarkDomains[2]: sciencedirect.com meta:keyword: Emulsions,Bridging,Oil structuring,Oleosomes,Polysaccharides,Electrostatic interactions access_permission:can_modify: true pdf:docinfo:created: 2023-01-03T19:26:12Z CrossmarkMajorVersionDate: 2010-04-23