181 related articles for article (PubMed ID: 35008023)
1. Relationship between the microstructure and physical properties of emulsifier based oleogels and cookies quality.
Li S; Zhu L; Wu G; Jin Q; Wang X; Zhang H
Food Chem; 2022 May; 377():131966. PubMed ID: 35008023
[TBL] [Abstract][Full Text] [Related]
2. 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]
3. 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]
4. 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]
5. 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]
6. 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]
7. 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]
8. Monoglyceride oleogels as fat replacers in filling creams for sandwich cookies.
Palla CA; Wasinger MF; Carrín ME
J Sci Food Agric; 2021 Apr; 101(6):2398-2405. PubMed ID: 33011986
[TBL] [Abstract][Full Text] [Related]
9. 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]
10. 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]
11. 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]
12. 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]
13. 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]
14. 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]
15. 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]
16. 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]
17. 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]
18. 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]
19. Influence of sonocrystallization on lipid crystals multicomponent oleogels structuration and physical properties.
da Silva TLT; Danthine S
Food Res Int; 2022 Apr; 154():110997. PubMed ID: 35337588
[TBL] [Abstract][Full Text] [Related]
20. Cooling rate, sorbitan and glyceryl monostearate gelators elicit different microstructural, viscoelastic and textural properties in chia seed oleogels.
Trujillo-Ramírez D; Lobato-Calleros C; Jaime Vernon-Carter E; Alvarez-Ramirez J
Food Res Int; 2019 May; 119():829-838. PubMed ID: 30884722
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]