Affiliation:
1. Laboratory of Food Technology and EngineeringFaculty of Bioscience EngineeringGhent UniversityGhentBelgium
2. Cacaolab bvbaEvergemBelgium
Subject
Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology
Cited by
79 articles.
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1. Quantifying rheology and texture of chocolate products with oleogels using fractional calculus;Journal of Food Engineering;2025-02
2. Design of a high protein, no added sugar pistachio spread using oleogel as fat replacer;LWT;2024-04
3. Chocolates, compounds and spreads: A review on the use of oleogels, hydrogels and hybrid gels to reduce saturated fat content;Food Research International;2024-02
4. Novel Strategies for Structuring Liquid Oils, Their Applications, and Health Implications;Advances in Oleogel Development, Characterization, and Nutritional Aspects;2024
5. Legislation, Industrial Feasibility, and Scalability of Oleogel Production Processes;Advances in Oleogel Development, Characterization, and Nutritional Aspects;2024