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.
europepmc +1 more source
Thermo-Oxidative Stability and Functional Properties of Extra Virgin Olive Oil Oleogels. [PDF]
GelsBascuñan D +8 more
europepmc +1 more source
Chitosan-Olive Oil Oleogels for Food Applications: Physicochemical and Functional Properties. [PDF]
FoodsMosquera Á +5 more
europepmc +1 more source
Fish Oil Oleogels with Wax and Fatty Acid Gelators: Effects on Microstructure, Thermal Behaviour, Viscosity, and Oxidative Stability. [PDF]
GelsTruong LT, Glomm WR, Molesworth PP.
europepmc +1 more source
Comparative Evaluation of Release Profiles from Hydrogel, Oleogel, and Bigel Systems Containing Model Radiopharmaceuticals for Buccal Delivery. [PDF]
ACS OmegaGüneş M +3 more
europepmc +1 more source
Development and Characterization of Emulsion-Templated Oleogels from Whey Protein and Spent Coffee Grounds Oil. [PDF]
FoodsPapadaki A, Mandala I, Kopsahelis N.
europepmc +1 more source
Food Gels: New Trends, Applications, and Challenges in the Food Industry. [PDF]
GelsCodină GG, Dabija A.
europepmc +1 more source
Oxidation Mechanism in Bigels and Emulgels-Challenges and Solutions. [PDF]
MoleculesJuchniewicz S, Harasym J.
europepmc +1 more source