Determination of characteristic evaluation indexes for novel cookies prepared with wax oleogels-Reference-Cited by-同舟云学术

Determination of characteristic evaluation indexes for novel cookies prepared with wax oleogels

Published:2022-04-18 Issue:12 Volume:102 Page:5544-5553
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Li Shiyi¹,Zhu ling¹,Li Xiaojing²,Wu Gangcheng¹^ORCID,Liu Tongtong³,Qi Xiguang¹,Jin Qingzhe¹^ORCID,Wang Xingguo¹,Zhang Hui¹^ORCID

Affiliation:

1. National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology Jiangnan University Wuxi China

2. College of Light Industry and Food Engineering Nanjing Forestry University Jiangsu China

3. Binzhou Zhongyu Food Company Limited Key Laboratory of Wheat Processing Ministry of Agriculture and Rural Affairs Binzhou China

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.11909

Reference38 articles.

1. Recent developments of oleogel utilizations in bakery products

2. Replacement of saturated and trans-fatty acids in the diet v. CVD risk in the light of the most recent studies

3. Dietary fat intake and metabolic syndrome in adults: A systematic review

4. FDA Food Additives & Ingredients – Final Determination Regarding Partially Hydrogenated Oils (Removing Trans Fat). [October 2020]. Available:https://www.fda.gov/food/food‐additives‐petitions/finaldetermination‐regarding‐partially‐hydrogenated‐oilsremoving‐trans‐fat

5. Production of sesame oil oleogels based on beeswax and application as partial substitutes of animal fat in beef burger

Cited by 11 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. The Impact of Beeswax and Glycerol Monolaurate on Camellia Oil Oleogel’s Formulation and Application in Food Products;Molecules;2024-07-04

2. Investigating the complete replacement of conventional fat with oleogel on the structural behavior of five different pastry products;European Food Research and Technology;2024-04-25

3. Hemicellulose‐Based Nanofibers Decorated In Situ with Silver Nanoparticles for Antibacterial Applications;Starch - Stärke;2024-04-21

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. Oleogel classification, physicochemical characterization methods, and typical cases of application in food: a review;Food Science and Biotechnology;2024-03-08