Related references
Note: Only part of the references are listed.Chemical profiling of the major components in natural waxes to elucidate their role in liquid oil structuring
Chi Diem Doan et al.
FOOD CHEMISTRY (2017)
Emulsion-templated liquid oil structuring with soy protein and soy protein: κ-carrageenan complexes
Iris Tavernier et al.
FOOD HYDROCOLLOIDS (2017)
The feasibility of wax-based oleogel as a potential co-structurant with palm oil in low-saturated fat confectionery fillings
Chi Diem Doan et al.
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY (2016)
Evaluation of highly unsaturated oleogels as shortening replacer in a short dough product
Behic Mert et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2016)
Comparative evaluation of structured oil systems: Shellac oleogel, HPMC oleogel, and HIPE gel
Ashok R. Patel et al.
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY (2015)
Evaluation of canola oil oleogels with candelilla wax as an alternative to shortening in baked goods
Areum Jang et al.
FOOD CHEMISTRY (2015)
Rheological Profiling of Organogels Prepared at Critical Gelling Concentrations of Natural Waxes in a Triacylglycerol Solvent
Ashok R. Patel et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2015)
Evaluating the Oil-Gelling Properties of Natural Waxes in Rice Bran Oil: Rheological, Thermal, and Microstructural Study
Chi Diem Doan et al.
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2015)
Relevance of creep and oscillatory tests for understanding how cellulose emulsions function as fat replacers in biscuits
Paula Tarancon et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2015)
The texture, sensory properties and stability of cookies prepared with wax oleogels
Emin Yilmaz et al.
FOOD & FUNCTION (2015)
Biopolymer-Based Structuring of Liquid Oil into Soft Solids and Oleogels Using Water-Continuous Emulsions as Templates
Ashok R. Patel et al.
LANGMUIR (2015)
Association of Dietary, Circulating, and Supplement Fatty Acids With Coronary Risk A Systematic Review and Meta-analysis
Rajiv Chowdhury et al.
ANNALS OF INTERNAL MEDICINE (2014)
Polysaccharide-Based Oleogels Prepared with an Emulsion-Templated Approach
Ashok R. Patel et al.
CHEMPHYSCHEM (2014)
Protein-Based Pickering Emulsion and Oil Gel Prepared by Complexes of Zein Colloidal Particles and Stearate
Zhi-Ming Gao et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2014)
Structure and Physical Properties of Plant Wax Crystal Networks and Their Relationship to Oil Binding Capacity
Alexia I. Blake et al.
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2014)
Edible oleogels based on water soluble food polymers: preparation, characterization and potential application
Ashok R. Patel et al.
FOOD & FUNCTION (2014)
Effect of Fat Replacement by Inulin on Textural and Structural Properties of Short Dough Biscuits
Julia Rodriguez-Garcia et al.
FOOD AND BIOPROCESS TECHNOLOGY (2013)
Thermal and rheological properties of organogels formed by sugarcane or candelilla wax in soybean oil
Julio Cesar Barbosa Rocha et al.
FOOD RESEARCH INTERNATIONAL (2013)
Soy Protein Nanoparticle Aggregates as Pickering Stabilizers for Oil-in-Water Emulsions
Fu Liu et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2013)
Development of Formulations and Processes to Incorporate Wax Oleogels in Ice Cream
Daniele C. Zulim Botega et al.
JOURNAL OF FOOD SCIENCE (2013)
Ethylcellulose oleogels: Manufacturing considerations and effects of oil oxidation
Andrew J. Gravelle et al.
FOOD RESEARCH INTERNATIONAL (2012)
Organogel Formation of Soybean Oil with Waxes
Hong-Sik Hwang et al.
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2012)
Organogels: An Alternative Edible Oil-Structuring Method
Edmund Daniel Co et al.
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2012)
Oil Powders and Gels from Particle-Stabilized Emulsions
Horst Adelmann et al.
LANGMUIR (2012)
Factors governing partial coalescence in oil-in-water emulsions
Eveline Fredrick et al.
ADVANCES IN COLLOID AND INTERFACE SCIENCE (2010)
Physical Properties of Rice Bran Wax in Bulk and Organogels
Lakmali Samuditha K. Dassanayake et al.
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2009)
Thermal and textural properties of organogels developed by candelilla wax in safflower oil
J. F. Toro-Vazquez et al.
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2007)
Fat replacement in soft dough biscuits: Its implications on dough rheology and biscuit quality
M. L. Sudha et al.
JOURNAL OF FOOD ENGINEERING (2007)
Effect of fat-type on cookie dough and cookie quality
Jissy Jacob et al.
JOURNAL OF FOOD ENGINEERING (2007)
The diversity of health effects of individual trans fatty acid isomers
Sarah K. Gebauer et al.
LIPIDS (2007)
Emulsion-templated fully reversible protein-in-oil gels
Alexandre I. Romoscanu et al.
LANGMUIR (2006)
Medical progress - Trans fatty acids and cardiovascular disease
D Mozaffarian et al.
NEW ENGLAND JOURNAL OF MEDICINE (2006)
Effect of fat and sugar replacement on cookie properties
E Zoulias et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2002)
Association between trans fatty acid intake and 10-year risk of coronary heart disease in the Zutphen Elderly Study:: a prospective population-based study
CM Oomen et al.
LANCET (2001)