332 related articles for article (PubMed ID: 28111767)
1. 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]
2. 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]
3. 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]
4. 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]
5. Development of Antioxidant-Fortified Oleogel and Its Application as a Solid Fat Replacer to Muffin.
Jeong S; Lee S; Oh I
Foods; 2021 Dec; 10(12):. PubMed ID: 34945610
[TBL] [Abstract][Full Text] [Related]
6. Muffins Elaborated with Optimized Monoglycerides Oleogels: From Solid Fat Replacer Obtention to Product Quality Evaluation.
Giacomozzi AS; Carrín ME; Palla CA
J Food Sci; 2018 Jun; 83(6):1505-1515. PubMed ID: 29786854
[TBL] [Abstract][Full Text] [Related]
7. 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]
8. 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]
9. Physicochemical Characterization of Yellow Cake Prepared with Structured Lipid Oleogels.
Willett SA; Akoh CC
J Food Sci; 2019 Jun; 84(6):1390-1399. PubMed ID: 31107548
[TBL] [Abstract][Full Text] [Related]
10. 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]
11. Recent developments of oleogel utilizations in bakery products.
Demirkesen I; Mert B
Crit Rev Food Sci Nutr; 2020; 60(14):2460-2479. PubMed ID: 31385718
[TBL] [Abstract][Full Text] [Related]
12. 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]
13. 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]
14. 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]
15. 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]
16. Mechanical properties of ethylcellulose oleogels and their potential for saturated fat reduction in frankfurters.
Zetzl AK; Marangoni AG; Barbut S
Food Funct; 2012 Mar; 3(3):327-37. PubMed ID: 22377795
[TBL] [Abstract][Full Text] [Related]
17. 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]
18. Edible oleogels: an opportunity for fat replacement in foods.
Martins AJ; Vicente AA; Cunha RL; Cerqueira MA
Food Funct; 2018 Feb; 9(2):758-773. PubMed ID: 29417124
[TBL] [Abstract][Full Text] [Related]
19. 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]
20. Development of Novel Shortenings Structured by Ethylcellulose Oleogels.
Ye X; Li P; Lo YM; Fu H; Cao Y
J Food Sci; 2019 Jun; 84(6):1456-1464. PubMed ID: 31107551
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]