These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.
364 related articles for article (PubMed ID: 25977059)
1. Evaluation of canola oil oleogels with candelilla wax as an alternative to shortening in baked goods. Jang A; Bae W; Hwang HS; Lee HG; Lee S Food Chem; 2015 Nov; 187():525-9. PubMed ID: 25977059 [TBL] [Abstract][Full Text] [Related]
2. Effect of shortening replacement with oleogels on the rheological and tomographic characteristics of aerated baked goods. Lim J; Jeong S; Lee J; Park S; Lee J; Lee S J Sci Food Agric; 2017 Aug; 97(11):3727-3732. PubMed ID: 28111767 [TBL] [Abstract][Full Text] [Related]
3. Reducing saturated fat with oleogel/shortening blends in a baked product. Mert B; Demirkesen I Food Chem; 2016 May; 199():809-16. PubMed ID: 26776038 [TBL] [Abstract][Full Text] [Related]
4. Utilization of Oleogels as a Replacement for Solid Fat in Aerated Baked Goods: Physicochemical, Rheological, and Tomographic Characterization. Kim JY; Lim J; Lee J; Hwang HS; Lee S J Food Sci; 2017 Feb; 82(2):445-452. PubMed ID: 28140465 [TBL] [Abstract][Full Text] [Related]
5. Determination of characteristic evaluation indexes for novel cookies prepared with wax oleogels. Li S; Zhu L; Li X; Wu G; Liu T; Qi X; Jin Q; Wang X; Zhang H J Sci Food Agric; 2022 Sep; 102(12):5544-5553. PubMed ID: 35368108 [TBL] [Abstract][Full Text] [Related]
6. The texture, sensory properties and stability of cookies prepared with wax oleogels. Yılmaz E; Öğütcü M Food Funct; 2015 Apr; 6(4):1194-204. PubMed ID: 25710458 [TBL] [Abstract][Full Text] [Related]
7. Physicochemical Properties and Cookie-Making Performance as Fat Replacer of Wax-Based Rice Bran Oil Oleogels. Pang M; Kang S; Liu L; Ma T; Zheng Z; Cao L Gels; 2022 Dec; 9(1):. PubMed ID: 36661781 [TBL] [Abstract][Full Text] [Related]
8. Impact of Fat Replacement by Using Organic-Candelilla-Wax-Based Oleogels on the Physicochemical and Sensorial Properties of a Model Cookie. Flores-García CL; Medina-Herrera N; Rodríguez-Romero BA; Martínez-Ávila GCG; Rojas R; Meza-Carranco Z Gels; 2023 Aug; 9(8):. PubMed ID: 37623091 [TBL] [Abstract][Full Text] [Related]
9. Properties of Cookies Made with Natural Wax-Vegetable Oil Organogels. Hwang HS; Singh M; Lee S J Food Sci; 2016 May; 81(5):C1045-54. PubMed ID: 27027545 [TBL] [Abstract][Full Text] [Related]
10. Properties of margarines prepared from soybean oil oleogels with mixtures of candelilla wax and beeswax. Hwang HS; Winkler-Moser JK J Food Sci; 2020 Oct; 85(10):3293-3302. PubMed ID: 32935874 [TBL] [Abstract][Full Text] [Related]
11. The Characteristic of Insect Oil for a Potential Component of Oleogel and Its Application as a Solid Fat Replacer in Cookies. Kim D; Oh I Gels; 2022 Jun; 8(6):. PubMed ID: 35735700 [TBL] [Abstract][Full Text] [Related]
12. Emulsion filled gel with oleogels as oil fraction to enhance nutritional properties of baked products (muffins). Totosaus A; Santos-Atenco E; Meza-Márquez OG; Rodríguez-Huezo ME; Güemes-Vera N Food Sci Technol Int; 2024 Jul; 30(5):428-438. PubMed ID: 36703263 [TBL] [Abstract][Full Text] [Related]
13. Formation, characterization, and potential food application of rice bran wax oleogels: Expeller-pressed corn germ oil versus refined corn oil. Zhao M; Lan Y; Cui L; Monono E; Rao J; Chen B Food Chem; 2020 Mar; 309():125704. PubMed ID: 31699556 [TBL] [Abstract][Full Text] [Related]
14. Structure and rheology of oleogels made from rice bran wax and rice bran oil. Wijarnprecha K; Aryusuk K; Santiwattana P; Sonwai S; Rousseau D Food Res Int; 2018 Oct; 112():199-208. PubMed ID: 30131129 [TBL] [Abstract][Full Text] [Related]
15. Feasibility of hydroxypropyl methylcellulose oleogel as an animal fat replacer for meat patties. Oh I; Lee J; Lee HG; Lee S Food Res Int; 2019 Aug; 122():566-572. PubMed ID: 31229115 [TBL] [Abstract][Full Text] [Related]
16. Roles of gelator type and gelation technology on texture and sensory properties of cookies prepared with oleogels. Li S; Wu G; Li X; Jin Q; Wang X; Zhang H Food Chem; 2021 Sep; 356():129667. PubMed ID: 33831829 [TBL] [Abstract][Full Text] [Related]
17. Evaluation of high oleic sunflower oil oleogels with beeswax, beeswax-glyceryl monopalmitate, and beeswax-Span80 in cookie preparation. Gao W; Yang G; Zhang D; Xu X; Hu J; Meng P; Liu W J Sci Food Agric; 2023 Oct; 103(13):6198-6207. PubMed ID: 37140538 [TBL] [Abstract][Full Text] [Related]
18. Physical properties and cookie-making performance of oleogels prepared with crude and refined soybean oil: a comparative study. Zhao M; Lan Y; Cui L; Monono E; Rao J; Chen B Food Funct; 2020 Mar; 11(3):2498-2508. PubMed ID: 32134421 [TBL] [Abstract][Full Text] [Related]
19. Effects of tea polyphenol ester with different fatty acid chain length on camellia oil-based oleogels preparation and its effects on cookies properties. Pan LH; Wu XL; Luo SZ; He HY; Luo JP J Food Sci; 2020 Aug; 85(8):2461-2469. PubMed ID: 32671855 [TBL] [Abstract][Full Text] [Related]
20. The thermal, rheological, and structural characterization of grapeseed oil oleogels structured with binary blends of oleogelator. Choi KO; Hwang HS; Jeong S; Kim S; Lee S J Food Sci; 2020 Oct; 85(10):3432-3441. PubMed ID: 32918281 [TBL] [Abstract][Full Text] [Related] [Next] [New Search]