Effect of Ultrasound Standing Wave-Induced Acoustophoresis in Monoglyceride Oleogel Structuration. [PDF]
Cryst Growth DesLassila P +6 more
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Candelilla Wax and Glycerol Monostearate-Based Oleogels as Animal Fat Substitutes in Bologna Sausages. [PDF]
GelsTanislav AE +5 more
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Structure-function relationships of wax-based oleogels prepared in rice bran oil [PDF]
, 2017 Doan, Diem Chi
core
Food lipids characterization: a tool for food quality assurance and authenticity [PDF]
Cardenia, Vladimiro +1 more
core
Fabrication and Application of Turmeric Extract-Incorporated Oleogels Structured with Xanthan Gum and Soy Lecithin by Emulsion Template. [PDF]
GelsHong SJ, Shin GH, Kim JT.
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Predicting the quality of cookies with oleogel as a shortening substitute using hyperspectral imaging and artificial intelligence. [PDF]
Curr Res Food SciJeong S, Hwang J, Lim J, Lee S.
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Oleofoams: The impact of formulating air-in-oil systems from a lipid oxidation perspective. [PDF]
Curr Res Food SciRibourg-Birault L +7 more
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Development of Schiff base-type oleogels using the emulsion template approach at different pH values: Comparative investigation of their structure and properties. [PDF]
Curr Res Food SciZhu J, Tian D, Chen X, Cui J, Gao R.
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Development of oleogel by structuring the blend of corn oil and sunflower oil with beeswax to replace margarine in cookies. [PDF]
Food Chem XZulfiqar A +8 more
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Development of Oleogel-in-Water High Internal Phase Emulsions with Improved Physicochemical Stability and Their Application in Mayonnaise. [PDF]
FoodsYu J, Yun M, Li J, Gao Y, Mao L.
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