Internal and external factors affecting the crystallization, gelation and applicability of wax-based oleogels in food industry

Author:

Doan Chi Diem,Tavernier IrisORCID,Okuro Paula Kiyomi,Dewettinck Koen

Funder

European Commission

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference88 articles.

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2. Beeswax (E 901) as a glazing agent and as carrier for flavours Scientific Opinion of the Panel on Food additives;Aguilar,2007

3. Food lipids: Chemistry, nutrition, and biotechnology;Akoh,2008

4. Effects of partially hydrogenated fish oil, partially hydrogenated soybean oil, and butter on serum lipoproteins and Lp [a] in men;Almendingen;Journal of Lipid Research,1995

5. Shearing as a variable to engineer the rheology of candelilla wax organogels;Alvarez-Mitre;Food Research International,2012

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