Muffins Elaborated with Optimized Monoglycerides Oleogels: From Solid Fat Replacer Obtention to Product Quality Evaluation

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

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

(2017) Jeongtaek Lim et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Potential application of pomegranate seed oil oleogels based on monoglycerides, beeswax and propolis wax as partial substitutes of palm oil in functional chocolate spread

(2017) Goly Fayaz et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Influence of oil type on formation, structure, thermal, and physical properties of monoglyceride-based organogel

(2016) Fabio Valoppi et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

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

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

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

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

(2015) Emin Yılmaz et al.   Food & Function

Comparing the crystallization and rheological behavior of organogels developed by pure and commercial monoglycerides in vegetable oil

(2014) A. López-Martínez et al.   FOOD RESEARCH INTERNATIONAL

Properties and Stability of Hazelnut Oil Organogels with Beeswax and Monoglyceride

(2014) Emin Yılmaz et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

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

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

Effect of palm oil replacement with monoglyceride organogel and hydrogel on sweet bread properties

(2013) Sonia Calligaris et al.   FOOD RESEARCH INTERNATIONAL

Observations on the use of statistical methods in Food Science and Technology

(2013) Daniel Granato et al.   FOOD RESEARCH INTERNATIONAL

Effect of Nutriose on Rheological, Textural and Sensorial Characteristics of Spanish Muffins

(2012) Sandra Martínez-Cervera et al.   Food and Bioprocess Technology

Sunflower Oil–Water–Cellulose Ether Emulsions as Trans-Fatty Acid-Free Fat Replacers in Biscuits: Texture and Acceptability Study

(2012) P. Tarancón et al.   Food and Bioprocess Technology

Effect of monoglyceride-oil–water gels on white bread properties

(2012) Lara Manzocco 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

Trans fats—sources, health risks and alternative approach - A review

(2011) Vandana Dhaka et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

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

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

Shear Nanostructuring of Monoglyceride Organogels

(2010) Sara Da Pieve et al.   Food Biophysics

Potential food applications of edible oil organogels

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