Physicochemical, Thermal and Textural Characterization of Olive Pomace Oil and Argan Oil Oleogels Prepared with Different Oleogelators. [PDF]
GelsKırkyol M +5 more
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From liquid to solid: Exploring techniques, applications, and challenges of structured oils as fat replacements in food formulations. [PDF]
Compr Rev Food Sci Food SafSavchina E +5 more
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Editorial on the Special Issue "Modification of Gels in Creating New Food Products". [PDF]
GelsFlorowska A, Florowski T, Campanella OH.
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Characterization of Chickpea Seed Oil and Its Structuring Into Oleogels Using Rice Bran Wax: A Study on the Physicochemical, Thermal, Textural, and Antioxidant Properties for Potential Use in Health-Conscious and Sustainable Food Products. [PDF]
Food Sci NutrAwlqadr FH +5 more
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Oleogels, Bigels, and Emulgels: Fabrication, Application and Research Trends. [PDF]
GelsGhinea C, Leahu A.
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Textural, Color, and Sensory Analysis of Cookies Prepared with Hemp Oil-Based Oleogels. [PDF]
GelsLeahu A, Ghinea C, Ropciuc S, Damian C.
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Oleogels-Innovative Technological Solution for the Nutritional Improvement of Meat Products. [PDF]
Foods, 2022 Perța-Crișan S +3 more
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Oxidation Mechanism in Bigels and Emulgels-Challenges and Solutions. [PDF]
MoleculesJuchniewicz S, Harasym J.
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Spray-Dried Chia Oil Oleogel Microcapsules from Pickering Emulsions: Wall Material Effects on Encapsulation Efficiency and In Vitro Lipid Digestion. [PDF]
GelsMorales E +6 more
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