A critical review on structures, health effects, oxidative stability, and sensory properties of oleogels
Author:
Publisher
Elsevier BV
Subject
Agronomy and Crop Science,Applied Microbiology and Biotechnology,Bioengineering,Food Science,Biotechnology
Reference102 articles.
1. Physicochemical properties of foam-templated oleogel based on gelatin and xanthan gum;Abdollahi;Eur. J. Lipid Sci. Technol.,2019
2. Engineering rheological properties of edible oleogels with ethylcellulose and lecithin;Aguilar-Zárate;Carbohydr. Polym.,2019
3. Development of behenic acid-ethyl cellulose oleogel stabilized pickering emulsions as low calorie fat replacer;Ahmadi;Int. J. Biol. Macromol. Published online.,2019
4. Impact of different oil gelators and oleogelation mechanisms on digestive lipolysis of canola oil oleogels;Ashkar;Food Hydrocolloids,2019
5. Phytosterols-induced viscoelasticity of oleogels prepared by using monoglycerides;Bin Sintang;Food Res. Int.,2017
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