Investigating the usage of unsaturated fatty acid-rich and low-calorie oleogels as a shortening mimetics in cake

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

(2017) Joo Young Kim et al.   JOURNAL OF FOOD SCIENCE

Assessing the effectiveness of wax-based sunflower oil oleogels in cakes as a shortening replacer

(2017) Im Kyung Oh et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

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

(2015) Areum Jang et al.   FOOD CHEMISTRY

Use of chia (Salvia hispanica L.) mucilage gel to reduce fat in pound cakes

(2015) Mária Herminia Ferrari Felisberto et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Characterization of Hazelnut Oil Oleogels Prepared with Sunflower and Carnauba Waxes

(2014) Mustafa Öğütcü et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

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

Rheological behavior of avocado (Persea americana Mill, cv. Hass) oleogels considering the combined effect of structuring agents

(2014) Ezequiel J. Pérez-Monterroza et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

Molecular interactions of ethylcellulose with sucrose particles

(2014) Terri A. Stortz et al.   RSC Advances

Ethylcellulose solvent substitution method of preparing heat resistant chocolate

(2013) Terri A. Stortz et al.   FOOD RESEARCH INTERNATIONAL

Margarine from Organogels of Plant Wax and Soybean Oil

(2013) Hong-Sik Hwang et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Evaluation of whole chia (Salvia hispanica L.) flour and hydrogenated vegetable fat in pound cake

(2013) Patricia Luna Pizarro et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Evolution of cake batter bubble structure and rheology during planetary mixing

(2012) A.K.S. Chesterton et al.   FOOD AND BIOPRODUCTS PROCESSING

Organogels: An Alternative Edible Oil-Structuring Method

(2012) Alejandro G. Marangoni 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

Characterization of cake batters by ultrasound measurements

(2008) Manuel Gómez et al.   JOURNAL OF FOOD ENGINEERING

Rheological properties and quality of rice cakes formulated with different gums and an emulsifier blend

(2007) E TURABI et al.   FOOD HYDROCOLLOIDS

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

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