PDF) Structure and functionality of edible fats
PDF) Edible oleogels in molecular gastronomy
Structured Emulsions and Edible Oleogels as Solutions to Trans Fat
PDF) Fat Crystal Networks
PDF) Mechanical properties of ethylcellulose oleogels and their potential for saturated fat reduction in frankfurters
Foods | Free Full-Text | Oleogels in Food: A Review of Current and Potential Applications | HTML
Antioxidants | Free Full-Text | Effect of Adding Curcumin on the Properties of Linseed Oil Organogels Used as Fat Replacers in Pâtés | HTML
Structure and Physical Properties of Plant Wax Crystal Networks and Their Relationship to Oil Binding Capacity | SpringerLink
Structured Emulsions and Edible Oleogels as Solutions to Trans Fat
Comparative analysis of olive oil organogels containing beeswax and sunflower wax with breakfast margarine. - PDF Download Free
Canizares
Advances in edible oleogel technologies – A decade in review
Microstructural Engineering of Milk Fat and Related Products | SpringerLink
PDF) Fractionation of ethylcellulose oleogels during setting
PDF) Oleogels of virgin olive oil with carnauba wax and monoglyceride as spreadable products
PDF) Structure and Physical Properties of Plant Wax Crystal Networks and Their Relationship to Oil Binding Capacity
Physical stability of model emulsions based on ethyl cellulose oleogels
Physical stability of model emulsions based on ethyl cellulose oleogels
Advances in edible oleogel technologies – A decade in review
Physical stability of model emulsions based on ethyl cellulose oleogels
Advances in edible oleogel technologies – A decade in review
Structured Emulsions and Edible Oleogels as Solutions to Trans Fat
Structured Emulsions and Edible Oleogels as Solutions to Trans Fat
PDF) Oleogels, A Promising Structured Oils For Decreasing Saturated Fatty Acid Concentrations: Production and Food-Based Applications
