283 related articles for article (PubMed ID: 35262481)
1. The Effect of Vegetable Oil Composition on the Structural Properties of Oleogels Based on Behenyl Alcohol/Behenic Acid Oleogelator System.
Callau M; Jenkins N; Sow-Kebe K; Levivier C; Fameau AL
J Cosmet Sci; 2021; 72(4):399-417. PubMed ID: 35262481
[TBL] [Abstract][Full Text] [Related]
2. Effect of the ratio between behenyl alcohol and behenic acid on the oleogel properties.
Callau M; Sow-Kébé K; Nicolas-Morgantini L; Fameau AL
J Colloid Interface Sci; 2020 Feb; 560():874-884. PubMed ID: 31711663
[TBL] [Abstract][Full Text] [Related]
3. 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]
4. 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]
5. Investigation of the influence of minor components and fatty acid profile of oil on properties of beeswax and stearic acid-based oleogels.
Sivakanthan S; Fawzia S; Mundree S; Madhujith T; Karim A
Food Res Int; 2024 May; 184():114213. PubMed ID: 38609212
[TBL] [Abstract][Full Text] [Related]
6. 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]
7. Characterization and classification of oleogels and edible oil using vibrational spectroscopy in tandem with one-class and multiclass chemometric methods.
Moraes IA; Neves MG; Siesler HW; E L Villa J; Cunha RL; Barbin DF
Spectrochim Acta A Mol Biomol Spectrosc; 2024 May; 313():124148. PubMed ID: 38492463
[TBL] [Abstract][Full Text] [Related]
8. Edible oleogels stabilized solely by stigmasterol: effect of oil type and gelator concentration.
Liu Y; Ma S; Xia H; Guo S; Zeng C
J Sci Food Agric; 2022 Aug; 102(11):4759-4769. PubMed ID: 35218222
[TBL] [Abstract][Full Text] [Related]
9. The Impact of Oil Type on the Performance of β-Amyrin-Based Oleogels: Formation, Physicochemical Properties, and Potential Correlation Analysis.
Su S; Qin S; Xia H; Li P; Li H; Li C; Guo S; Zeng C
Foods; 2024 Mar; 13(6):. PubMed ID: 38540866
[TBL] [Abstract][Full Text] [Related]
10. Foams of vegetable oils containing long-chain triglycerides.
Liu Y; Binks BP
J Colloid Interface Sci; 2021 Feb; 583():522-534. PubMed ID: 33039856
[TBL] [Abstract][Full Text] [Related]
11. Effects of vegetable oil and ethylcellulose on the oleogel properties and its application in Harbin red sausage.
Shao L; Bi J; Li X; Dai R
Int J Biol Macromol; 2023 Jun; 239():124299. PubMed ID: 37011742
[TBL] [Abstract][Full Text] [Related]
12. Sterol-based oleogels' characterization envisioning food applications.
Martins AJ; Cerqueira MA; Pastrana LM; Cunha RL; Vicente AA
J Sci Food Agric; 2019 May; 99(7):3318-3325. PubMed ID: 30569530
[TBL] [Abstract][Full Text] [Related]
13. Effect of fatty acid composition of vegetable oils on crystallization and gelation kinetics of oleogels based on natural wax.
Borriello A; Antonella Miele N; Masi P; Aiello A; Cavella S
Food Chem; 2022 May; 375():131805. PubMed ID: 34942502
[TBL] [Abstract][Full Text] [Related]
14. 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]
15. 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]
16. Crystal network structure and stability of beeswax-based oleogels with different polyunsaturated fatty acid oils.
Han W; Chai X; Liu Y; Xu Y; Tan CP
Food Chem; 2022 Jul; 381():131745. PubMed ID: 35124493
[TBL] [Abstract][Full Text] [Related]
17. l-Lysine-Based Gelators for the Formation of Oleogels in Four Vegetable Oils.
Li Q; Zhang J; Zhang G; Xu B
Molecules; 2022 Feb; 27(4):. PubMed ID: 35209157
[TBL] [Abstract][Full Text] [Related]
18. 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]
19. 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]
20. Development of behenic acid-ethyl cellulose oleogel stabilized Pickering emulsions as low calorie fat replacer.
Ahmadi P; Tabibiazar M; Roufegarinejad L; Babazadeh A
Int J Biol Macromol; 2020 May; 150():974-981. PubMed ID: 31760020
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]