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Structural optimization and freeze-thaw stabilization of carnauba wax and beta-sitosterol bigels via peanut protein and sodium alginate complexation. [PDF]
Food Chem XHu C +5 more
europepmc +1 more source
Structured bigel-based foams with tailored textural properties: a bigel-based strategy for cream replacement. [PDF]
Curr Res Food SciLi M +7 more
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
Phytosterols-induced viscoelasticity of oleogels prepared by using monoglycerides
Food Research International, 2017 Monoglycerides (MGs) and phytosterols (PS) are known to form firm oleogels with liquid oil. However, the oleogels are prone to undergo polymorphic transition over time that lead to crystals' aggregation thus, compromises physical properties.
Paul Provijn +2 more
exaly +2 more sources
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