Crystallization and Gelation Behavior of Low- and High Melting Waxes in Rice Bran Oil: a Case-Study on Berry Wax and Sunflower Wax

Chemical profiling of the major components in natural waxes to elucidate their role in liquid oil structuring

(2017) Chi Diem Doan et al.   FOOD CHEMISTRY

The feasibility of wax-based oleogel as a potential co-structurant with palm oil in low-saturated fat confectionery fillings

(2016) Chi Diem Doan et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Beeswax organogels: Influence of gelator concentration and oil type in the gelation process

(2016) Artur J. Martins et al.   FOOD RESEARCH INTERNATIONAL

The Use of Cooling Rate to Engineer the Microstructure and Oil Binding Capacity of Wax Crystal Networks

(2015) Alexia I. Blake et al.   Food Biophysics

Evaluation of canola oil oleogels with candelilla wax as an alternative to shortening in baked goods

(2015) Areum Jang et al.   FOOD CHEMISTRY

Rheological Profiling of Organogels Prepared at Critical Gelling Concentrations of Natural Waxes in a Triacylglycerol Solvent

(2015) Ashok R. Patel et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Physical Characterization of Wax/Oil Crystalline Networks

(2015) Silvana Martini et al.   JOURNAL OF FOOD SCIENCE

Evaluating the Oil-Gelling Properties of Natural Waxes in Rice Bran Oil: Rheological, Thermal, and Microstructural Study

(2015) Chi Diem Doan et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Effect of High-Intensity Ultrasound and Cooling Rate on the Crystallization Behavior of Beeswax in Edible Oils

(2014) Sarbojeet Jana et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Crystallization modifiers in lipid systems

(2014) Ana Paula Badan Ribeiro et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

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

Preparation and rheological characterization of shellac oleogels and oleogel-based emulsions

(2013) Ashok R. Patel et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

The Potential Application of Rice Bran Wax Oleogel to Replace Solid Fat and Enhance Unsaturated Fat Content in Ice Cream

(2013) Daniele C. Zulim Botega et al.   JOURNAL OF FOOD SCIENCE

Shellac as a natural material to structure a liquid oil-based thermo reversible soft matter system

(2013) Ashok R. Patel et al.   RSC Advances

Shearing as a variable to engineer the rheology of candelilla wax organogels

(2012) F.M. Alvarez-Mitre et al.   FOOD RESEARCH INTERNATIONAL

Thermal and rheological properties of organogels formed by sugarcane or candelilla wax in soybean oil

(2012) Julio Cesar Barbosa Rocha et al.   FOOD RESEARCH INTERNATIONAL

Organogels: An Alternative Edible Oil-Structuring Method

(2012) Alejandro G. Marangoni et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

The Effect of Shearing in the Thermo-mechanical Properties of Candelilla Wax and Candelilla Wax–Tripalmitin Organogels

(2011) Mario Chopin-Doroteo et al.   Food Biophysics

Crystallization Kinetics of Organogels Prepared by Rice Bran Wax and Vegetable Oils

(2011) Lakmali Samuditha K. Dassanayake et al.   Journal of Oleo Science

Organogel Formation of Soybean Oil with Waxes

(2011) Hong-Sik Hwang et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Physical Properties of Rice Bran Wax in Bulk and Organogels

(2009) Lakmali Samuditha K. Dassanayake et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

The hydrophobic coatings of plant surfaces: Epicuticular wax crystals and their morphologies, crystallinity and molecular self-assembly

(2007) Kerstin Koch et al.   MICRON