Effects of Replacing Butter with SPAN80-Tailored Soywax/Rice Bran Oil Oleogel in Food Product: A Study on Whole Wheat Cookies-Reference-Cited by-同舟云学术

Effects of Replacing Butter with SPAN80-Tailored Soywax/Rice Bran Oil Oleogel in Food Product: A Study on Whole Wheat Cookies

Published:2024-04-08 Issue:4 Volume:4 Page:842-859
ISSN:2692-1944
Container-title:ACS Food Science & Technology
language:en
Short-container-title:ACS Food Sci. Technol.

Author:

Dhal Somali¹,Sahu Deblu¹,Behera Haladhar¹,Kim Doman²^ORCID,Jarzebski Maciej³,Pal Kunal¹^ORCID

Affiliation:

1. Department of Biotechnology and Medical Engineering, National Institue of Technology, Rourkela, Odisha 769008, India

2. Department of International Agricultural Technology & Institute of Green BioScience and Technology, Seoul National University, Seoul, Gwangwon-do 25354, Republic of Korea

3. Department of Physics and Biophysics, Poznan University of Life Sciences, Poznań 60-637, Poland

Funder

National Institute of Technology Rourkela

Publisher

American Chemical Society (ACS)

Link

https://pubs.acs.org/doi/pdf/10.1021/acsfoodscitech.3c00528

Reference107 articles.

1. Application of Small‐Angle X‐Ray Scattering and Small‐Angle Neutron Scattering to Fat Mimetics

2. Oleogels as spreadable fat and butter alternatives: sensory description and consumer perception

3. Synergistic effects of oleogelators in tailoring the properties of oleogels: A review

4. Oleogels: Innovative formulations as fat substitutes and bioactive delivery systems in food and beyond

5. Relationship between the microstructure and physical properties of emulsifier based oleogels and cookies quality

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