Shortening replacement by emulsion and foam template hydroxypropyl methylcellulose (HPMC)-based oleogels in puff pastry dough. Rheological and texture properties-Reference-Cited by-同舟云学术

Shortening replacement by emulsion and foam template hydroxypropyl methylcellulose (HPMC)-based oleogels in puff pastry dough. Rheological and texture properties

Published:2023 Issue: Volume:7 Page:100558
ISSN:2665-9271
Container-title:Current Research in Food Science
language:en
Short-container-title:Current Research in Food Science

Author:

Wang Q.,Espert M.,Salvador A.,Sanz T.^ORCID

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Reference34 articles.

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3. Structure and stability of edible oleogels prepared with different unsaturated oils and hydrocolloids;Bascuas;Int. J. Food Sci. Technol.,2020

4. Designing hydrocolloid-based oleogels with high physical, chemical, and structural stability;Bascuas;Front. Sustain. Food Syst.,2020

5. Factors affecting the rheological properties of a structured cellular solid used as a fat mimetic;Blake;Food Res. Int.,2015

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