Related references
Note: Only part of the references are listed.Fabrication and characterization of a novel biphasic system based on starch and ethylcellulose as an alternative fat replacer in a model food system
Fatemeh Ghiasi et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2022)
Effects of oleogels prepared with fish oil and beeswax on the gelation behaviors of protein recovered from Alaska Pollock
Ruifan Zhang et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2021)
MODULATING PROCESS PARAMETERS TO CHANGE PHYSICAL PROPERTIES OF BIGELS FOR FOOD APPLICATIONS
L.H. Fasolin et al.
Food Structure-Netherlands (2021)
Sunflower Oil-Beeswax Oleogels Are Promising Frying Medium for Potato Strips
Buket Aydeniz Guneser et al.
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY (2021)
Characterization of thermo-oxidative behavior of ethylcellulose oleogels
Hong Fu et al.
FOOD CHEMISTRY (2020)
Alginate-stabilized thixotropic emulsion gels and their applications in fabrication of low-fat mayonnaise alternatives
Anqi Li et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)
Development of food-grade bigels based on κ-carrageenan hydrogel and monoglyceride oleogels as carriers for β-carotene: Roles of oleogel fraction
Hongxia Zheng et al.
FOOD HYDROCOLLOIDS (2020)
Applications of fat mimetics for the replacement of saturated and hydrogenated fat in food products
Ashok R. Patel et al.
CURRENT OPINION IN FOOD SCIENCE (2020)
Physico-chemical properties of low-fat cookies containing wheat and oat bran gels as fat replacers
Natasa Milicevic et al.
JOURNAL OF CEREAL SCIENCE (2020)
Exploring the hydrogen-bond structures in sodium alginate through two-dimensional correlation infrared spectroscopy
Lei Hou et al.
CARBOHYDRATE POLYMERS (2019)
Safety assessment of EPA plus DHA canola oil by fatty acid profile comparison to various edible oils and fat-containing foods and a 28-day repeated dose toxicity study in rats
Carl Andre et al.
FOOD AND CHEMICAL TOXICOLOGY (2019)
Effect of hydrocolloid addition on dimensional stability in post-processing of 3D printable cookie dough
Hyun Woo Kim et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2019)
THERMAL PROPERTIES OF CARBOXYMETHYL CELLULOSE ACETATE BUTYRATE
Mohamed El-Sakhawy et al.
CELLULOSE CHEMISTRY AND TECHNOLOGY (2019)
Hybrid gels: Influence of oleogel/hydrogel ratio on rheological and textural properties
Artur J. Martins et al.
FOOD RESEARCH INTERNATIONAL (2019)
Oil yields, protein contents, and cost of manufacturing of oil obtained from different hybrids and sowing dates of canola
Tassia C. Confortin et al.
JOURNAL OF ENVIRONMENTAL CHEMICAL ENGINEERING (2019)
Oxidation of Fish Oil Oleogels Formed by Natural Waxes in Comparison With Bulk Oil
Hong-Sik Hwang et al.
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY (2018)
Effects of thickening agents on the formation and properties of edible oleogels based on hydroxypropyl methyl cellulose
Zong Meng et al.
FOOD CHEMISTRY (2018)
Oxidative stability of flaxseed oil: Effect of hydrophilic, hydrophobic and intermediate polarity antioxidants
Athira Mohanan et al.
FOOD CHEMISTRY (2018)
Reducing saturated fat with oleogel/shortening blends in a baked product
Behic Mert et al.
FOOD CHEMISTRY (2016)
Beeswax organogels: Influence of gelator concentration and oil type in the gelation process
Artur J. Martins et al.
FOOD RESEARCH INTERNATIONAL (2016)
The Effect of Shear on the Microstructure and Oil Binding Capacity of Wax Crystal Networks
Alexia I. Blake et al.
FOOD BIOPHYSICS (2015)
Evaluation of canola oil oleogels with candelilla wax as an alternative to shortening in baked goods
Areum Jang et al.
FOOD CHEMISTRY (2015)
Physicochemical properties and storage stability of margarine containing Opuntia ficus-indica peel extract as antioxidant
Nadia Chougui et al.
FOOD CHEMISTRY (2015)
The Role of Water in Protection Against Thermal Deterioration of Liquid Margarine
Bente Kirkhus et al.
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2015)
Preparation and Characterization of Virgin Olive Oil-Beeswax Oleogel Emulsion Products
Mustafa Ogutcu et al.
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2015)
The texture, sensory properties and stability of cookies prepared with wax oleogels
Emin Yilmaz et al.
FOOD & FUNCTION (2015)
Development and Physical Characterization of Polymer-Fish Oil Bigel (Hydrogel/Oleogel) System as a Transdermal Drug Delivery Vehicle
Khurram Rehman et al.
JOURNAL OF OLEO SCIENCE (2014)
Comparing Carboxymethyl Cellulose and Starch as Thickeners in Oil/Water Emulsions. Implications on Rheological and Structural Properties
Carla Arancibia et al.
FOOD BIOPHYSICS (2013)
Formulating biscuits with healthier fats. Consumer profiling of textural and flavour sensations during consumption
P. Tarancon et al.
FOOD RESEARCH INTERNATIONAL (2013)
Effect of a novel monoglyceride stabilized oil in water emulsion shortening on cookie properties
Avi Goldstein et al.
FOOD RESEARCH INTERNATIONAL (2011)
Fat replacement in soft dough biscuits: Its implications on dough rheology and biscuit quality
M. L. Sudha et al.
JOURNAL OF FOOD ENGINEERING (2007)
Textural properties of low-fat cookies containing carbohydrate- or protein-based fat replacers
EI Zoulias et al.
JOURNAL OF FOOD ENGINEERING (2002)