Oleogels, a promising structured oil for decreasing saturated fatty acid concentrations: Production and food-based applications-Reference-Cited by-同舟云学术

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Oleogels, a promising structured oil for decreasing saturated fatty acid concentrations: Production and food-based applications

Published:2017-07-21 Issue:8 Volume:58 Page:1330-1341
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Pehlivanoğlu Halime¹,Demirci Mehmet¹^ORCID,Toker Omer Said²^ORCID,Konar Nevzat³,Karasu Salih²^ORCID,Sagdic Osman²^ORCID

Affiliation:

1. Food Engineering Department, İstanbul Sabahattin Zaim University, Istanbul, Turkey

2. Food Engineering Department, Chemical and Metallurgical Engineering Faculty, Yıldız Technical University, İstanbul, Turkey

3. Food Engineering Department, Engineering and Architecture Faculty, Siirt University, Siirt, Turkey

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2016.1256866

Reference113 articles.

1. Hexatriacontane Organogels. The First Determination of the Conformation and Molecular Packing of a Low-Molecular-Mass Organogelator in Its Gelled State

2. New gelification method for vegetable oils I: cosmetic application

3. Evaluation of the physical stability of two oleogels

4. Childhood dietary patterns and later obesity: a review of the evidence

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3. Oleogels for the Promotion of Healthy Skin Care Products: Synthesis and Characterization of Allantoin Containing Moringa-based Oleogel;Current Pharmaceutical Biotechnology;2024-12

4. Improved physicochemical properties of bigels produced with ethyl cellulose-based oleogel and moderately deacetylated konjac glucomannan hydrogel;Food Chemistry;2024-11

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