Effects of Formulation and Processing Variables on the Rheology of Chitosan-Vanillin-Stabilized Olive Oil-Water Emulsions for Oleogel Applications. [PDF]
FoodsMontes L, Rey D, Moreira R, Franco D.
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Natural Waxes as Gelators in Edible Structured Oil Systems: A Review. [PDF]
GelsDimakopoulou-Papazoglou D +2 more
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Development and Application of a Novel pH-Responsive Bilayer Indicator Film for Yellowfin Seabream Preservation and Freshness Monitoring. [PDF]
FoodsXue S, Lin Z, Liu J.
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Fabrication of curcumin-loaded emulgel and its application in low-calorie and functional cake. [PDF]
Sci RepAlami BM +3 more
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Optimization and Characterization of Crosslinked Chitosan-Based Oleogels Based on Mechanical Properties of Conventional Solid Fats. [PDF]
Polymers (Basel)Brito GB +6 more
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Evaluation of Frying Performance, Storage Stability, and In Vitro Digestion of Extra Virgin Olive Oil-Candelilla Wax Oleogel. [PDF]
J Food SciKutahneci E, Yalcin H.
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Optimizing Red Vinasse-Blue Round Scad Processing Using Integrated Dimensionality Reduction and RSM: Effects on Lipid Storage Stability. [PDF]
FoodsXue S, Liu B, Lan G, Liu J.
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Single-Gelator Structuring of Hemp Oil Using Agarose: Comparative Assembly, Electronic Nose Profiling, and Functional Performance of Hydroleogels Versus Oleogels in Shortbread Cookies. [PDF]
Polymers (Basel)Paroń O, Harasym J.
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Comparing frying performance of oleogels prepared from various wax types under repeated frying cycles. [PDF]
J Sci Food AgricTan TH +8 more
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