Utilization of Oleogels as a Replacement for Solid Fat in Aerated Baked Goods: Physicochemical, Rheological, and Tomographic Characterization

Reducing saturated fat with oleogel/shortening blends in a baked product

(2016) Behic Mert et al.   FOOD CHEMISTRY

Evaluation of highly unsaturated oleogels as shortening replacer in a short dough product

(2016) Behic Mert et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Development, Characterization, and Utilization of Food-Grade Polymer Oleogels

(2016) M. Davidovich-Pinhas et al.   Annual Review of Food Science and Technology

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

(2015) Areum Jang et al.   FOOD CHEMISTRY

The texture, sensory properties and stability of cookies prepared with wax oleogels

(2015) Emin Yılmaz et al.   Food & Function

Use of Yuja (Citrus junos) pectin as a fat replacer in baked foods

(2014) Jongbin Lim et al.   FOOD SCIENCE AND BIOTECHNOLOGY

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

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

Edible applications of shellac oleogels: spreads, chocolate paste and cakes

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

Rheological, microstructural and sensorial properties of durum wheat bread as affected by dough water content

(2013) Marcella Mastromatteo et al.   FOOD RESEARCH INTERNATIONAL

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

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

Optimization of a Sponge Cake Formulation with Inulin as Fat Replacer: Structure, Physicochemical, and Sensory Properties

(2012) Julia Rodríguez-García et al.   JOURNAL OF FOOD SCIENCE

Organogels: An Alternative Edible Oil-Structuring Method

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

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

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

(1-3)(1-6)-β-Glucan-enriched materials from Lentinus edodes mushroom as a high-fibre and low-calorie flour substitute for baked foods

(2011) Juyoung Kim et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Functional characterization of steam jet-cooked buckwheat flour as a fat replacer in cake-baking

(2010) Bockki Min et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE