Recent advances on food-grade oleogels: Fabrication, application and research trends
Author:
Affiliation:
1. College of Food Science and Engineering, Ocean University of China, Qingdao, China
2. Qingdao National Laboratory for Marine Science and Technology, Qingdao, China
Funder
Ocean University of China
National Key R&D Program of China
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10408398.2021.1922354
Reference92 articles.
1. Development and characterization of reinforced ethyl cellulose based oleogel with adipic acid: Its application in cake and beef burger
2. Development and evaluation of lipid nanocarriers for quercetin delivery: A comparative study of solid lipid nanoparticles (SLN), nanostructured lipid carriers (NLC), and lipid nanoemulsions (LNE)
3. Preparation and characterization of carnauba wax/adipic acid oleogel: A new reinforced oleogel for application in cake and beef burger
4. Effects of candelilla wax/canola oil oleogel on the rheology, texture, thermal properties and in vitro starch digestibility of wheat sponge cake bread
5. The Use of Probiotic-Loaded Single- and Double-Layered Microcapsules in Cake Production
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