Effect of shortening replacement with oleogels on the rheological and tomographic characteristics of aerated baked goods

Properties of Cookies Made with Natural Wax-Vegetable Oil Organogels

(2016) Hong-Sik Hwang et al.   JOURNAL OF FOOD SCIENCE

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

Development of Formulations and Processes to Incorporate Wax Oleogels in Ice Cream

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

Effect of enzymatic treatments on the rheological and oil-resisting properties of wheat flour-based frying batters

(2012) Soyoung Jeon et al.   JOURNAL OF FOOD ENGINEERING

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

Particle Size Fractionation of High-Amylose Rice (Goami 2) Flour as an Oil Barrier in a Batter-Coated Fried System

(2011) Seung Mi Lee et al.   Food and Bioprocess Technology

(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

Evaluation of different types of fats for use in high-ratio layer cakes

(2011) Jianmin Zhou et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Utilization of pectin-enriched materials from apple pomace as a fat replacer in a model food system

(2010) Bockki Min et al.   BIORESOURCE TECHNOLOGY

Effect of inulin as a fat replacer on texture and sensory properties of muffins

(2010) Susann Zahn et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Cocoa fibre and its application as a fat replacer in chocolate muffins

(2010) S. Martínez-Cervera et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Potential food applications of edible oil organogels

(2009) Naomi E. Hughes et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Muffins with resistant starch: Baking performance in relation to the rheological properties of the batter

(2007) R. Baixauli et al.   JOURNAL OF CEREAL SCIENCE