Results 151 to 160 of about 4,468 (252)

Thermo-Oxidative Stability and Functional Properties of Extra Virgin Olive Oil Oleogels. [PDF]

Gels
Bascuñan D, Vergara C, Valdes C, Mirabal Y, Quiroz R, Ortiz-Viedma J, Barros V, Vargas J, Flores M.   +8 more
europepmc   +1 more source

Fish Oil Oleogels with Wax and Fatty Acid Gelators: Effects on Microstructure, Thermal Behaviour, Viscosity, and Oxidative Stability. [PDF]

Gels
Truong LT, Glomm WR, Molesworth PP.
europepmc   +1 more source

Baking using oleogels

Food Science and Technology, 2023
openaire   +1 more source

Chitosan-Olive Oil Oleogels for Food Applications: Physicochemical and Functional Properties. [PDF]

Foods
Mosquera Á, Montes L, Pena CA, López-Pedrouso M, Sineiro J, Franco D.   +5 more
europepmc   +1 more source

Comparative Evaluation of Release Profiles from Hydrogel, Oleogel, and Bigel Systems Containing Model Radiopharmaceuticals for Buccal Delivery. [PDF]

ACS Omega
Güneş M, Ekinci M, Özdemir Dİ, Karavana SY.   +3 more
europepmc   +1 more source

Development and Characterization of Emulsion-Templated Oleogels from Whey Protein and Spent Coffee Grounds Oil. [PDF]

Foods
Papadaki A, Mandala I, Kopsahelis N.
europepmc   +1 more source

Natural Waxes as Gelators in Edible Structured Oil Systems: A Review. [PDF]

Gels
Dimakopoulou-Papazoglou D, Zampouni K, Katsanidis E.   +2 more
europepmc   +1 more source

Food Gels: New Trends, Applications, and Challenges in the Food Industry. [PDF]

Gels
Codină GG, Dabija A.
europepmc   +1 more source