Recent developments of oleogel utilizations in bakery products-Reference-Cited by-同舟云学术

Recent developments of oleogel utilizations in bakery products

Published:2019-08-06 Issue:14 Volume:60 Page:2460-2479
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:

Demirkesen Ilkem¹^ORCID,Mert Behic²

Affiliation:

1. Department of Animal Health, Food and Feed Research, General Directorate of Agricultural Research and Policies, Ministry of Agriculture and Forestry, Ankara, Turkey

2. Department of Food Engineering, Middle East Technical University, Ankara, Turkey

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2019.1649243

Reference82 articles.

1. Vegetable organogels incorporation in cream cheese products

2. Coronary heart disease prevention: Nutrients, foods, and dietary patterns

3. Saturated Fats and Cardiovascular Disease: Interpretations Not as Simple as They Once Were

4. Structure and Physical Properties of Plant Wax Crystal Networks and Their Relationship to Oil Binding Capacity

5. The Use of Cooling Rate to Engineer the Microstructure and Oil Binding Capacity of Wax Crystal Networks

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