Related references
Note: Only part of the references are listed.Partial hydrogenation of oils using cold plasma technology and its effect on lipid oxidation
Rohit Thirumdas
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2023)
Study of oleogel as a frying medium for deep-fried chicken
Kelvin Adrah et al.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION (2022)
Simulation of Heat Transfer in Deep Fat Frying of Foods: an Appropriate Method for Predicting the Temperature Distribution in a Potato Model
Azar Naghavi Gargari et al.
POTATO RESEARCH (2022)
Structural and sensory studies on chocolate spreads with hydrocolloid-based oleogels as a fat alternative
Santiago Bascuas et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2021)
Characterization of functional chocolate formulated using oleogels derived from β-sitosterol with γ-oryzanol/lecithin/stearic acid
Ping Sun et al.
FOOD CHEMISTRY (2021)
Physicochemical properties of chocolate spread with hazelnut cake: Comparative study and optimization
Betul Gizem Acan et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2021)
Thermorheological Characterization of Healthier Reduced-Fat Cocoa Butter Formulated by Substitution with a Hydroxypropyl Methylcellulose (HPMC)-Based Oleogel
Maria Dolores Alvarez et al.
FOODS (2021)
Reduced-fat spreads based on anhydrous milk fat and cellulose ethers
M. Espert et al.
FOOD HYDROCOLLOIDS (2020)
Relationship between lipid composition and rheological properties of colloidal fat crystal networks: A comparative study using chemometrics
Xiuhang Chai et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2020)
Characterization of enzymatically interesterified palm oil-based fats and its potential application as cocoa butter substitute
Zhen Zhang et al.
FOOD CHEMISTRY (2020)
Pre-crystallization process in chocolate: Mechanism, importance and novel aspects
Haniyeh Rasouli Pirouzian et al.
FOOD CHEMISTRY (2020)
Preparation and characterization of carnauba wax/adipic acid oleogel: A new reinforced oleogel for application in cake and beef burger
Arezou Aliasl Khiabani et al.
FOOD CHEMISTRY (2020)
Corn oil-based oleogels with different gelation mechanisms as novel cocoa butter alternatives in dark chocolate
Linlin Li et al.
JOURNAL OF FOOD ENGINEERING (2019)
Facile lipase-catalyzed synthesis of a chocolate fat mimetic
Saeed M. Ghazani et al.
SCIENTIFIC REPORTS (2018)
Oleogels, a promising structured oil for decreasing saturated fatty acid concentrations: Production and food-based applications
Halime Pehlivanoglu et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2018)
Physicochemical properties and oxidative stability of oleogels made of carnauba wax with canola oil or beeswax with grapeseed oil
BoRa Yi et al.
FOOD SCIENCE AND BIOTECHNOLOGY (2017)
Cocoa Butter Substitute (CBS) Produced from Palm Mid-fraction/Palm Kernel Oil/Palm Stearin for Confectionery Fillings
Nirupam Biswas et al.
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2017)
Potential application of pomegranate seed oil oleogels based on monoglycerides, beeswax and propolis wax as partial substitutes of palm oil in functional chocolate spread
Goly Fayaz et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2017)
Evaluation of soybean oil-carnauba wax oleogels as an alternative to high saturated fat frying media for instant fried noodles
Jeongtaek Lim et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2017)
Influence of enzymatically produced sunflower oil based cocoa butter equivalents on the phase behavior of cocoa butter and quality of dark chocolate
Sheida Kadivar et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2016)
The texture, sensory properties and stability of cookies prepared with wax oleogels
Emin Yilmaz et al.
FOOD & FUNCTION (2015)
Oleogels of virgin olive oil with carnauba wax and monoglyceride as spreadable products
M. Ogutcu et al.
GRASAS Y ACEITES (2014)
Physical Properties of Rice Bran Wax in Bulk and Organogels
Lakmali Samuditha K. Dassanayake et al.
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2009)