Novel pumpkin seed oil-based oleogels: development and physical characterization
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference24 articles.
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4. Effect of quality of carnauba wax (Copernica cerífera) on microstructure, textural, and rheological properties of soybean oil-based organogels;Buitimea-Cantúa;Lwt - Food Science and Technology,2021
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1. Insights into the difference between diglyceride-oil based and triglyceride-oil based oleogels: Physical property, crystal structure and stability;Food Structure;2024-07
2. Oleogel for improving the texture and flavor in rice cooking: Preparation from natural wax and rice bran oil and characterization;Journal of Cereal Science;2024-07
3. Development and Characterization of Ethylcellulose Oleogels Based on Pumpkin Seed Oil and Rapeseed Oil;Gels;2024-06-05
4. Conjugated safflower seed oil and its oleogels stabilization properties: Thermodynamic properties, rheology, oxidative stability;Food Bioscience;2024-06
5. Preparation of Temperature-Sensitive Oleogels for the Controlled Release of Exocarpium citri grandisis Essential Oil in Oral Cavity;ACS Food Science & Technology;2024-05-28
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