相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。Edible applications of shellac oleogels: spreads, chocolate paste and cakes
Ashok R. Patel et al.
FOOD & FUNCTION (2014)
High internal phase emulsion (HIPE) organogels prepared from charge-driven assembled polymer organogels
Tao Zhang et al.
CHEMICAL COMMUNICATIONS (2013)
Stress-relaxation behavior of a physical gel: Evidence of co-occurrence of structural relaxation and water diffusion in ionic alginate gels
Giancarmine Gentile et al.
EUROPEAN POLYMER JOURNAL (2013)
Preparation and rheological characterization of shellac oleogels and oleogel-based emulsions
Ashok R. Patel et al.
JOURNAL OF COLLOID AND INTERFACE SCIENCE (2013)
Shellac as a natural material to structure a liquid oil-based thermo reversible soft matter system
Ashok R. Patel et al.
RSC ADVANCES (2013)
High internal phase emulsion gels (HIPE-gels) from polymer dispersions reinforced with quadruple hydrogen bond functionality
Yunhua Chen et al.
CHEMICAL COMMUNICATIONS (2012)
Emulsion gels: The structuring of soft solids with protein-stabilized oil droplets
Eric Dickinson
FOOD HYDROCOLLOIDS (2012)
Organogel-Emulsions with Mixtures of β-Sitosterol and γ-Oryzanol: Influence of Water Activity and Type of Oil Phase on Gelling Capability
Hassan Sawalha et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2012)
Organogels: An Alternative Edible Oil-Structuring Method
Edmund Daniel Co et al.
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2012)
Structure and functionality of edible fats
Alejandro G. Marangoni et al.
SOFT MATTER (2012)
Rheological characterization of κ-carrageenan/galactomannan and xanthan/galactomannan gels Comparison of galactomannans from non-traditional sources with conventional galactomannans
A. C. Pinheiro et al.
CARBOHYDRATE POLYMERS (2011)
Formation of oleogels based on edible lipid materials
Lakmali Samuditha K. Dassanayake et al.
CURRENT OPINION IN COLLOID & INTERFACE SCIENCE (2011)
Co-gelation mechanism of xanthan and galactomannan
Masakuni Tako et al.
COLLOID AND POLYMER SCIENCE (2010)
Food emulsions and foams: Stabilization by particles
Eric Dickinson
CURRENT OPINION IN COLLOID & INTERFACE SCIENCE (2010)
Relationship Between Molecular Structure and Thermo-mechanical Properties of Candelilla Wax and Amides Derived from (R)-12-Hydroxystearic Acid as Gelators of Safflower Oil
Jorge F. Toro-Vazquez et al.
FOOD BIOPHYSICS (2010)
Deformation and fracture of emulsion-filled gels: Effect of oil content and deformation speed
Guido Sala et al.
FOOD HYDROCOLLOIDS (2009)
Matrix properties affect the sensory perception of emulsion-filled gels
Guido Sala et al.
FOOD HYDROCOLLOIDS (2008)
Effect of droplet-matrix interactions on large deformation properties of emulsion-filled gels
Guido Sala et al.
JOURNAL OF TEXTURE STUDIES (2007)
Oil droplet release from emulsion-filled gels in relation to sensory perception
Guido Sala et al.
FOOD HYDROCOLLOIDS (2007)
Analysis of compression, tension and torsion for testing food gel fracture properties
Donald D. Hamann et al.
JOURNAL OF TEXTURE STUDIES (2006)
Structuring of edible oils by mixtures of gamma-oryzanol with beta-sitosterol or related phytosterols
Arjen Bot et al.
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2006)
Seed gallactomannans: An overview
M Srivastava et al.
CHEMISTRY & BIODIVERSITY (2005)
Rheological characterization, crystallization, and gelation behavior of monoglyceride gels
A Sein et al.
JOURNAL OF COLLOID AND INTERFACE SCIENCE (2002)
Structure and rheology of the κ-carrageenan/locust bean gum gels
DE Dunstan et al.
FOOD HYDROCOLLOIDS (2001)