Development of behenic acid-ethyl cellulose oleogel stabilized Pickering emulsions as low calorie fat replacer-Reference-Cited by-同舟云学术

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Development of behenic acid-ethyl cellulose oleogel stabilized Pickering emulsions as low calorie fat replacer

Published:2020-05 Issue: Volume:150 Page:974-981
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Ahmadi Parisa,Tabibiazar Mahnaz,Roufegarinejad Leila,Babazadeh Afshin

Funder

Tabriz University of Medical Sciences

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference45 articles.

1. Application of fats in some food products;Rios;Food Sci. Technol.,2014

2. Nutrition transition and its relationship to the development of obesity and related chronic diseases;Astrup;Obes. Rev.,2008

3. Influence of high-fat-diet on gut microbiota: a driving force for chronic disease risk;Murphy;Curr. Opin. Clin. Nutrit. Metabol. Care,2015

4. Edible oleogels in food products to help maximize health benefits and improve nutritional profiles;Stortz;Lipid Technol.,2012

5. Edible oil structuring: an overview and recent updates;Patel;Food Funct.,2016

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2. Rapeseed oleogels based on monoacylglycerols and methylcellulose hybrid oleogelators: Physicochemical and rheological properties;Food Chemistry: X;2024-10

3. Applications in Pickering emulsions of enhancing preservation properties: Current trends and future prospects in active food packaging coatings and films;Trends in Food Science & Technology;2024-09

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5. Oleogelation of sunflower-linseed oils with carnauba wax as an innovative strategy for shortening substitution in cakes;Food Chemistry;2024-03

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