Cellulose ether oleogels obtained by emulsion-templated approach without additional thickeners

Functionality of low digestibility emulsions in cocoa creams. Structural changes during in vitro digestion and sensory perception

(2019) M. Espert et al.   Journal of Functional Foods

Camellia oil-based oleogels structuring with tea polyphenol-palmitate particles and citrus pectin by emulsion-templated method: Preparation, characterization and potential application

(2019) Shui-Zhong Luo et al.   FOOD HYDROCOLLOIDS

Physical Properties, Microstructure, Intermolecular Forces, and Oxidation Stability of Soybean Oil Oleogels Structured by Different Cellulose Ethers

(2018) Zong Meng et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Macro-micro structure characterization and molecular properties of emulsion-templated polysaccharide oleogels

(2018) Zong Meng et al.   FOOD HYDROCOLLOIDS

Comparison of different oleogels in processed cheese products formulation

(2018) Huidong Huang et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Edible oleogels: an opportunity for fat replacement in foods

(2018) Artur J. Martins et al.   Food & Function

Emulsion-templated liquid oil structuring with soy protein and soy protein: κ-carrageenan complexes

(2017) Iris Tavernier et al.   FOOD HYDROCOLLOIDS

Relationship between cellulose chemical substitution, structure and fat digestion in o/w emulsions

(2017) M. Espert et al.   FOOD HYDROCOLLOIDS

Advances in edible oleogel technologies – A decade in review

(2017) A. Singh et al.   FOOD RESEARCH INTERNATIONAL

Carbohydrates as Fat Replacers

(2017) Xingyun Peng et al.   Annual Review of Food Science and Technology

Hydrophobic Modification of Chitin Whisker and Its Potential Application in Structuring Oil

(2015) Yao Huang et al.   LANGMUIR

Polymer organogelation with chitin and chitin nanocrystals

(2015) Constantinos V. Nikiforidis et al.   RSC Advances

Rheological properties and structural correlations in particle-in-oil gels

(2014) Catherine P. Whitby et al.   ADVANCED POWDER TECHNOLOGY

Polysaccharide-Based Oleogels Prepared with an Emulsion-Templated Approach

(2014) Ashok R. Patel et al.   CHEMPHYSCHEM

Structure and Physical Properties of Plant Wax Crystal Networks and Their Relationship to Oil Binding Capacity

(2014) Alexia I. Blake et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Edible oleogels based on water soluble food polymers: preparation, characterization and potential application

(2014) Ashok R. Patel et al.   Food & Function

Sunflower Oil–Water–Cellulose Ether Emulsions as Trans-Fatty Acid-Free Fat Replacers in Biscuits: Texture and Acceptability Study

(2012) P. Tarancón et al.   Food and Bioprocess Technology

Mechanical properties of ethylcellulose oleogels and their potential for saturated fat reduction in frankfurters

(2012) Alexander K. Zetzl et al.   Food & Function

Molecular interactions of polymer oleogelation

(2011) Thamara Laredo et al.   Soft Matter

Sensory Properties of Fats and Fat Replacements

(2010) Adam Drewnowski   NUTRITION REVIEWS

Novel structuring strategies for unsaturated fats – Meeting the zero-trans, zero-saturated fat challenge: A review

(2009) Michael A. Rogers   FOOD RESEARCH INTERNATIONAL