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.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

133 related articles for article (PubMed ID: 33917185)

  • 1. Thermorheological Characterization of Healthier Reduced-Fat Cocoa Butter Formulated by Substitution with a Hydroxypropyl Methylcellulose (HPMC)-Based Oleogel.
    Alvarez MD; Cofrades S; Espert M; Salvador A; Sanz T
    Foods; 2021 Apr; 10(4):. PubMed ID: 33917185
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Development of Chocolates with Improved Lipid Profile by Replacing Cocoa Butter with an Oleogel.
    Alvarez MD; Cofrades S; Espert M; Sanz T; Salvador A
    Gels; 2021 Nov; 7(4):. PubMed ID: 34842693
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Shortening replacement by emulsion and foam template hydroxypropyl methylcellulose (HPMC)-based oleogels in puff pastry dough. Rheological and texture properties.
    Wang Q; Espert M; Salvador A; Sanz T
    Curr Res Food Sci; 2023; 7():100558. PubMed ID: 37592957
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Development and Physico-Chemical Characterization of Healthy Puff Pastry Margarines Made from Olive-Pomace Oil.
    Álvarez MD; Cofrades S; Pérez-Mateos M; Saiz A; Herranz B
    Foods; 2022 Dec; 11(24):. PubMed ID: 36553795
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Effects of Cocoa Butter and Cocoa Butter Equivalent in a Chocolate Confectionery on Human Blood Triglycerides, Glucose and Insulin.
    Quek RYC; Peh EWY; Henry CJ
    Foods; 2020 Apr; 9(4):. PubMed ID: 32276375
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Engineering effect of oleogels with different structuring mechanisms on the crystallization behavior of cocoa butter.
    Li L; Liu G
    Food Chem; 2023 Oct; 422():136292. PubMed ID: 37150114
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Blending of mango kernel fat and palm oil mid-fraction to obtain cocoa butter equivalent.
    Sonwai S; Kaphueakngam P; Flood A
    J Food Sci Technol; 2014 Oct; 51(10):2357-69. PubMed ID: 25328175
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Analysis of the effect of recent reformulation strategies on the crystallization behaviour of cocoa butter and the structural properties of chocolate.
    Ewens H; Metilli L; Simone E
    Curr Res Food Sci; 2021; 4():105-114. PubMed ID: 33748777
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Impact of the addition of cocoa butter equivalent on the volatile compounds profile of dark chocolate.
    de Silva Souza C; Block JM
    J Food Sci Technol; 2018 Feb; 55(2):767-775. PubMed ID: 29391642
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Cocoa butter symmetrical monounsaturated triacylglycerols: separation by solvent fractionation and application as crystallization modifier.
    Buscato MHM; Grimaldi R; Kieckbusch TG
    J Food Sci Technol; 2017 Sep; 54(10):3260-3267. PubMed ID: 28974811
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Physical Properties and Fat Bloom Stability of Compound Chocolates Made with Ternary Fat Blends of Cocoa Butter, 1,3-Dioleoyl-2-stearoyl-triacylglycerol-Fat, and Lauric-Based Cocoa Butter Substitute.
    Watanabe S; Yoshikawa S; Sato K
    J Oleo Sci; 2023 Dec; 72(12):1073-1082. PubMed ID: 37989302
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Development of Oleogel-Based Fat Replacer and Its Application in Pan Bread Making.
    Kim SH; Jo YJ; Lee SH; Park SH
    Foods; 2024 May; 13(11):. PubMed ID: 38890906
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Novel oleogel formulation based on amaranth oil: Physicochemical characterization.
    Kamali E; Sahari MA; Barzegar M; Ahmadi Gavlighi H
    Food Sci Nutr; 2019 Jun; 7(6):1986-1996. PubMed ID: 31289646
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Comparative Study on Mixing Behavior of Binary Mixtures of Cocoa Butter/Tristearin (CB/TS) and Cocoa Butter/Coconut Oil (CB/CO).
    Joshi BL; Zielbauer BI; Vilgis TA
    Foods; 2020 Mar; 9(3):. PubMed ID: 32168817
    [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. Production of cocoa butter equivalent from blending of illipé butter and palm mid-fraction.
    Aumpai K; Tan CP; Huang Q; Sonwai S
    Food Chem; 2022 Aug; 384():132535. PubMed ID: 35219991
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Walnut Oil Oleogels as Milk Fat Replacing System for Commercially Available Chocolate Butter.
    Pușcaș A; Tanislav AE; Mureșan AE; Fărcaș AC; Mureșan V
    Gels; 2022 Sep; 8(10):. PubMed ID: 36286114
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Developing and optimizing low-saturated oleogel shortening based on ethyl cellulose and hydroxypropyl methyl cellulose biopolymers.
    Naeli MH; Milani JM; Farmani J; Zargaraan A
    Food Chem; 2022 Feb; 369():130963. PubMed ID: 34479005
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Functionality of Puff Pastry Olive Pomace Oil-Based Margarines and Their Baking Performance.
    Álvarez MD; Herranz B; Saiz A; Cofrades S
    Foods; 2023 May; 12(11):. PubMed ID: 37297383
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Carnauba wax and adipic acid oleogels as an innovative strategy for cocoa butter alternatives in chocolate spreads.
    Roufegarinejad L; Habibzadeh Khiabani A; Konar N; Toofighi S; Rasouli Pirouzian H
    J Food Sci Technol; 2024 Feb; 61(2):331-339. PubMed ID: 38196711
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 7.