Monoglyceride Oleogels
Author:
Publisher
Springer International Publishing
Link
https://link.springer.com/content/pdf/10.1007/978-3-031-46831-5_5
Reference61 articles.
1. Ojijo NKO, Kesselman E, Shuster V, Eichler S, Eger S, Neeman I, Shimoni E (2004) Changes in microstructural, thermal, and rheological properties of olive oil/monoglyceride networks during storage. Food Res Int 37:385–393. https://doi.org/10.1016/j.foodres.2004.02.003
2. Ojijo NKO, Neeman I, Eger S, Shimoni E (2004) Effects of monoglyceride content, cooling rate and shear on the rheological properties of olive oil/monoglyceride gel networks. J Sci Food Agric 84:1585–1593. https://doi.org/10.1002/jsfa.1831
3. Palla CA, Dominguez M, Carrín ME (2022) An overview of structure engineering to tailor the functionality of monoglyceride oleogels. Compr Rev Food Sci Food Saf 21:2587–2614. https://doi.org/10.1111/1541-4337.12930
4. Fasolin LH, Cerqueira MA, Pastrana LM, Vicente AA, Cunha RL (2018) Thermodynamic, rheological and structural properties of edible oils structured with LMOGs: influence of gelator and oil phase. Food Struct 16:50–58. https://doi.org/10.1016/j.foostr.2018.03.003
5. Palla CA, Dominguez M, Carrín ME (2022) Recent advances on food-based applications of monoglyceride oleogels. JAOCS, J Am Oil Chem Soc 99:985–1006. https://doi.org/10.1002/aocs.12617
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