The effect of interfacial interactions on the rheology of water in oil emulsions oleogelled by candelilla wax and saturated triacylglycerols

Rheology and structure of oleogelled water-in-oil emulsions containing dispersed aqueous droplets as inactive fillers

(2019) Khakhanang Wijarnprecha et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Structuration, elastic properties scaling, and mechanical reversibility of candelilla wax oleogels with and without emulsifiers

(2019) J.D. Pérez-Martínez et al.   FOOD RESEARCH INTERNATIONAL

REPLACE: a roadmap to make the world trans fat free by 2023

(2018) Tedros Adhanom Ghebreyesus et al.   LANCET

Dispersed droplets as active fillers in fat-crystal network-stabilized water-in-oil emulsions

(2017) Ruby Rafanan et al.   FOOD RESEARCH INTERNATIONAL

A rheological modelling and microscopic analysis of bigels

(2017) Francesca R. Lupi et al.   RHEOLOGICA ACTA

Phase behavior, structure and rheology of candelilla wax/fully hydrogenated soybean oil mixtures with and without vegetable oil

(2016) N.O. Ramírez-Gómez et al.   FOOD RESEARCH INTERNATIONAL

Phase Behavior and Structure of Systems Based on Mixtures of n-Hentriacontane and Melissic Acid

(2015) Lourdes Liliana Serrato-Palacios et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Physical properties of organogels and water in oil emulsions structured by mixtures of candelilla wax and monoglycerides

(2013) Jorge F. Toro-Vazquez et al.   FOOD RESEARCH INTERNATIONAL

Interactions between polyglycerol polyricinoleate (PGPR) and pectins at the oil–water interface and their influence on the stability of water-in-oil emulsions

(2012) İbrahim Gülseren et al.   FOOD HYDROCOLLOIDS

Stability mechanisms of liquid water-in-oil emulsions

(2012) F.Y. Ushikubo et al.   FOOD HYDROCOLLOIDS

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

Emulsion gels: The structuring of soft solids with protein-stabilized oil droplets

(2011) Eric Dickinson   FOOD HYDROCOLLOIDS

Effect of calcium salts and surfactant concentration on the stability of water-in-oil (w/o) emulsions prepared with polyglycerol polyricinoleate

(2009) Andrs L. Mrquez et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE