Oleogels: Innovative formulations as fat substitutes and bioactive delivery systems in food and beyond
Author:
Publisher
Elsevier BV
Subject
Applied Microbiology and Biotechnology,Bioengineering,Food Science
Reference132 articles.
1. Thermal and physical properties of crude palm oil with higher oleic content;de Almeida;Applied Sciences,2021
2. Formulation and characterization of oleogel as a topical carrier of azithromycin;Al-Saedi;AAPS PharmSciTech,2022
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;LWT,2020
4. In vitro digestion behavior of water-in-oil-in-water emulsions with gelled oil-water inner phases;Andrade;Food Research International,2018
5. Stearic sunflower oil as a sustainable and healthy alternative to palm oil. A review;Anushree;Agronomy for Sustainable Development,2017
Cited by 6 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Essential oil-nanoemulsion based edible coating: Innovative sustainable preservation method for fresh/fresh-cut fruits and vegetables;Food Chemistry;2024-12
2. Oleogel Systems for Chocolate Production: A Systematic Review;Gels;2024-08-29
3. A comprehensive review: Impact of oleogel application on food texture and sensory properties;Food Science & Nutrition;2024-04-13
4. Effects of Replacing Butter with SPAN80-Tailored Soywax/Rice Bran Oil Oleogel in Food Product: A Study on Whole Wheat Cookies;ACS Food Science & Technology;2024-04-08
5. Lecithin Organogel: A Promising Carrier for the Treatment of Skin Diseases;ACS Omega;2024-02-20
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