Development and characterization of reinforced ethyl cellulose based oleogel with adipic acid: Its application in cake and beef burger-Reference-Cited by-同舟云学术

Development and characterization of reinforced ethyl cellulose based oleogel with adipic acid: Its application in cake and beef burger

Published:2020-05 Issue: Volume:126 Page:109277
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Adili Leila,Roufegarinejad Leila,Tabibiazar Mahnaz,Hamishehkar Hamed,Alizadeh Ainaz

Funder

Islamic Azad University

Publisher

Elsevier BV

Subject

Food Science

Reference34 articles.

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3. Application of reinforced ZnO nanoparticle-incorporated gelatin bionanocomposite film with chitosan nanofiber for packaging of chicken fillet and cheese as food models;Amjadi;Food and Bioprocess Technology,2019

4. Potential use of organogels to replace animal fat in comminuted meat products;Barbut;Meat Science,2016

5. The role of surfactants on ethylcellulose oleogel structure and mechanical properties;Davidovich-pinhas;Carbohydrate Polymers,2015

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