282 related articles for article (PubMed ID: 29790526)
1. Food-grade monoglyceride oil foams: the effect of tempering on foamability, foam stability and rheological properties.
Heymans R; Tavernier I; Danthine S; Rimaux T; Van der Meeren P; Dewettinck K
Food Funct; 2018 Jun; 9(6):3143-3154. PubMed ID: 29790526
[TBL] [Abstract][Full Text] [Related]
2. Effects of crystallisation of native phytosterols and monoacylglycerols on foaming properties of whipped oleogels.
Truong T; Prakash S; Bhandari B
Food Chem; 2019 Jul; 285():86-93. PubMed ID: 30797379
[TBL] [Abstract][Full Text] [Related]
3. Effects of cooling temperature profiles on the monoglycerides oleogel properties: A rheo-microscopy study.
Palla C; de Vicente J; Carrín ME; Gálvez Ruiz MJ
Food Res Int; 2019 Nov; 125():108613. PubMed ID: 31554051
[TBL] [Abstract][Full Text] [Related]
4. Physical Properties of Monoglycerides Oleogels Modified by Concentration, Cooling Rate, and High-Intensity Ultrasound.
Giacomozzi AS; Palla CA; Carrín ME; Martini S
J Food Sci; 2019 Sep; 84(9):2549-2561. PubMed ID: 31433063
[TBL] [Abstract][Full Text] [Related]
5. Phytosterols-induced viscoelasticity of oleogels prepared by using monoglycerides.
Bin Sintang MD; Danthine S; Brown A; Van de Walle D; Patel AR; Tavernier I; Rimaux T; Dewettinck K
Food Res Int; 2017 Oct; 100(Pt 1):832-840. PubMed ID: 28873756
[TBL] [Abstract][Full Text] [Related]
6. Correction: Food-grade monoglyceride oil foams: the effect of tempering on foamability, foam stability and rheological properties.
Heymans R; Tavernier I; Danthine S; Rimaux T; Van der Meeren P; Dewettinck K
Food Funct; 2018 Jul; 9(7):4036. PubMed ID: 29955735
[TBL] [Abstract][Full Text] [Related]
7. Smart Nonaqueous Foams from Lipid-Based Oleogel.
Fameau AL; Lam S; Arnould A; Gaillard C; Velev OD; Saint-Jalmes A
Langmuir; 2015 Dec; 31(50):13501-10. PubMed ID: 26606128
[TBL] [Abstract][Full Text] [Related]
8. Non-aqueous foams formed by whipping diacylglycerol stabilized oleogel.
Lei M; Zhang N; Lee WJ; Tan CP; Lai OM; Wang Y; Qiu C
Food Chem; 2020 May; 312():126047. PubMed ID: 31884300
[TBL] [Abstract][Full Text] [Related]
9. Oleofoams: Properties of Crystal-Coated Bubbles from Whipped Oleogels-Evidence for Pickering Stabilization.
Gunes DZ; Murith M; Godefroid J; Pelloux C; Deyber H; Schafer O; Breton O
Langmuir; 2017 Feb; 33(6):1563-1575. PubMed ID: 28139122
[TBL] [Abstract][Full Text] [Related]
10. A novel strategy to fabricate stable oil foams with sucrose ester surfactant.
Liu Y; Binks BP
J Colloid Interface Sci; 2021 Jul; 594():204-216. PubMed ID: 33761395
[TBL] [Abstract][Full Text] [Related]
11. Effect of the ratio between fatty alcohol and fatty acid on foaming properties of whipped oleogels.
Callau M; Sow-Kébé K; Jenkins N; Fameau AL
Food Chem; 2020 Dec; 333():127403. PubMed ID: 32653679
[TBL] [Abstract][Full Text] [Related]
12. Formation and Physical Analysis of Oleogels Composed of Edible Oils and High-Melting Fat Crystals.
Matsuo K; Ueno S
J Oleo Sci; 2021 Oct; 70(10):1381-1390. PubMed ID: 34497180
[TBL] [Abstract][Full Text] [Related]
13. Conversion of Pulse Protein Foam-Templated Oleogels into Oleofoams for Improved Baking Application.
Mohanan A; Harrison K; Cooper DML; Nickerson MT; Ghosh S
Foods; 2022 Sep; 11(18):. PubMed ID: 36141019
[TBL] [Abstract][Full Text] [Related]
14. An overview of structure engineering to tailor the functionality of monoglyceride oleogels.
Palla CA; Dominguez M; Carrín ME
Compr Rev Food Sci Food Saf; 2022 May; 21(3):2587-2614. PubMed ID: 35279942
[TBL] [Abstract][Full Text] [Related]
15. Preparation and rheological characterization of shellac oleogels and oleogel-based emulsions.
Patel AR; Schatteman D; De Vos WH; Lesaffer A; Dewettinck K
J Colloid Interface Sci; 2013 Dec; 411():114-21. PubMed ID: 24050637
[TBL] [Abstract][Full Text] [Related]
16. Structural and mechanical properties of organogels: Role of oil and gelator molecular structure.
Cerqueira MA; Fasolin LH; Picone CSF; Pastrana LM; Cunha RL; Vicente AA
Food Res Int; 2017 Jun; 96():161-170. PubMed ID: 28528095
[TBL] [Abstract][Full Text] [Related]
17. Partial replacement of animal fat by oleogels structured with monoglycerides and phytosterols in frankfurter sausages.
Kouzounis D; Lazaridou A; Katsanidis E
Meat Sci; 2017 Aug; 130():38-46. PubMed ID: 28407498
[TBL] [Abstract][Full Text] [Related]
18. Effect of high-intensity ultrasound on the oleogelation and physical properties of high melting point monoglycerides and triglycerides oleogels.
da Silva TLT; Danthine S
J Food Sci; 2021 Feb; 86(2):343-356. PubMed ID: 33448022
[TBL] [Abstract][Full Text] [Related]
19. Preparation and characterization of lutein ester-loaded oleogels developed by monostearin and sunflower oil.
Jiang Z; Geng S; Liu C; Jiang J; Liu B
J Food Biochem; 2019 Nov; 43(11):e12992. PubMed ID: 31373024
[TBL] [Abstract][Full Text] [Related]
20. Effect of different oleogelators on lipolysis and curcuminoid bioaccessibility upon in vitro digestion of sunflower oil oleogels.
Calligaris S; Alongi M; Lucci P; Anese M
Food Chem; 2020 Jun; 314():126146. PubMed ID: 31954944
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]