Results 111 to 120 of about 1,201 (135)

Evaluation of Frying Performance, Storage Stability, and In Vitro Digestion of Extra Virgin Olive Oil-Candelilla Wax Oleogel. [PDF]

J Food Sci
Kutahneci E, Yalcin H.
europepmc   +1 more source

Development of a Plant-Based Chocolate Spread With Enhanced Vitamin D3 Bioavailability and Balanced Omega Fatty Acids. [PDF]

Food Sci Nutr
Azab DEH, Altamim EA, Soliman TN, Nasser SA, Zahran HA.   +4 more
europepmc   +1 more source

Fish Oil Oleogels with Wax and Fatty Acid Gelators: Effects on Microstructure, Thermal Behaviour, Viscosity, and Oxidative Stability. [PDF]

Gels
Truong LT, Glomm WR, Molesworth PP.
europepmc   +1 more source

Formulation and Characterization of Edible Bigel Inks for Structuring Fat Alternatives in 3D-Printed Foods. [PDF]

Gels
Zampouni K, Salamandrakis T, Biza T, Moschakis T, Katsanidis E.   +4 more
europepmc   +1 more source

Innovative oleogels: Developing sustainable bioactive delivery systems for healthier foods production. [PDF]

Food Chem X
Mehany T, Zannou O, Oussou KF, Chabi IB, Tahergorabi R.   +4 more
europepmc   +1 more source

Oleogels: Uses, Applications, and Potential in the Food Industry. [PDF]

Gels
Abe AA, Aiello I, Oliviero Rossi C, Caputo P.   +3 more
europepmc   +1 more source

Some of the next articles are maybe not open access.

Related searches:

Effect of addition of beeswax based oleogel on 3D printing of potato starch-protein system

Food Structure, 2021
Min Zhang, Bhesh Bhandari
exaly  

Preparation and characterization of oleogel-in-water pickering emulsions stabilized by cellulose nanocrystals

Food Hydrocolloids, 2021
Zhisheng Zhang, Wenhui Qi
exaly  

Ovalbumin fibril-stabilized oleogel-based Pickering emulsions improve astaxanthin bioaccessibility

Food Research International, 2022
Zihao Wei, Changhu Xue
exaly  

Preparation of camellia oil oleogel and its application in an ice cream system

LWT - Food Science and Technology, 2022
Huimei Cai
exaly