1. Development and characterization of reinforced ethyl cellulose based oleogel with adipic acid: Its application in cake and beef burger;Adili;Food Science and Technology,2020
2. Preparation and characterization of carnauba wax/adipic acid oleogel: A new reinforced oleogel for application in cake and beef burger;Aliasl Khiabani;Food Chemistry,2020
3. Effects of candelilla wax/canola oil oleogel on the rheology, texture, thermal properties and in vitro starch digestibility of wheat sponge cake bread;Alvarez-Ramirez;Food Science and Technology,2020
4. Novel pumpkin seed oil-based oleogels: Development and physical characterization;Borriello;Food Science and Technology,2021
5. Development of chitosan-based oleogels via crosslinking with vanillin using an emulsion templated approach: Structural characterization and their application as fat-replacer;Brito;Food Structure,2022