Structure-Function Relationships of Bigels as Animal Fat Replacers: Phase Inversion-Induced Structural Diversity and Corresponding Food Application Potential. [PDF]
Compr Rev Food Sci Food SafLi Y +6 more
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Development of Natural Colorant-Loaded Oleogels and Their Use in Cookies. [PDF]
FoodsBakir E, Yalcin H.
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Characteristics and Functional Properties of Bioactive Oleogels: A Current Review. [PDF]
GelsFerdaus MJ +3 more
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A Comparative Study of Soy Protein Isolate-κ-Carrageenan Emulsion Gels and Bigels for the Encapsulation, Protection, and Delivery of Curcumin. [PDF]
GelsGray ET +4 more
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Oleogel classification, physicochemical characterization methods, and typical cases of application in food: a review. [PDF]
Food Sci BiotechnolQiu H, Zhang H, Eun JB.
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Valorization of Spent Coffee Grounds Oil for the Production of Wax Esters: Enzymatic Synthesis and Application in Olive Oil Oleogels. [PDF]
GelsPapadaki A +3 more
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Rice bran wax-structured macadamia oleogels and temperature-responsive water-in-oil emulsions: Fabrication, characterization and astaxanthin delivery. [PDF]
Curr Res Food SciShuai X +7 more
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Cellulose-Based Pickering Emulsion-Templated Edible Oleofoam: A Novel Approach to Healthier Solid-Fat Replacers. [PDF]
GelsLee SM, Hong SJ, Shin GH, Kim JT.
europepmc +1 more source
Protein-based oleogels: effect of ultrasound on the structural characteristics of egg white-rapeseed dual-protein system. [PDF]
Ultrason SonochemLiao Z, Han H, Ma J, Xie Y, Cao X.
europepmc +1 more source