Physical stability of model emulsions based on ethyl cellulose oleogels
PDF) Oleogels, A Promising Structured Oils For Decreasing Saturated Fatty Acid Concentrations: Production and Food-Based Applications
Advances in edible oleogel technologies – A decade in review
Advances in edible oleogel technologies – A decade in review
PDF) Structure and functionality of edible fats
Structured Emulsions and Edible Oleogels as Solutions to Trans Fat
Structured Emulsions and Edible Oleogels as Solutions to Trans Fat
Advances in edible oleogel technologies – A decade in review
Structured Emulsions and Edible Oleogels as Solutions to Trans Fat
Foods | Free Full-Text | Oleogels in Food: A Review of Current and Potential Applications | HTML
Structured Emulsions and Edible Oleogels as Solutions to Trans Fat
PDF) Fat Crystal Networks
Antioxidants | Free Full-Text | Effect of Adding Curcumin on the Properties of Linseed Oil Organogels Used as Fat Replacers in Pâtés | HTML
Physical stability of model emulsions based on ethyl cellulose oleogels
Physical stability of model emulsions based on ethyl cellulose oleogels
PDF) Edible oleogels in molecular gastronomy
PDF) Development, Characterization, and Utilization of Food-Grade Polymer Oleogels
Canizares
Structure and Physical Properties of Plant Wax Crystal Networks and Their Relationship to Oil Binding Capacity | SpringerLink
PDF) Edible oleogels in molecular gastronomy
PDF) Oleogels of virgin olive oil with carnauba wax and monoglyceride as spreadable products
PDF) Structure and Physical Properties of Plant Wax Crystal Networks and Their Relationship to Oil Binding Capacity
PDF) Organogels: An Alternative Edible Oil-Structuring Method
Structured Emulsions and Edible Oleogels as Solutions to Trans Fat
PDF) Mechanical properties of ethylcellulose oleogels and their potential for saturated fat reduction in frankfurters
