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.
176 related articles for article (PubMed ID: 36369891)
1. Edible oleogels based on high molecular weight oleogelators and its prospects in food applications. Kavya M; Udayarajan C; Fabra MJ; López-Rubio A; Nisha P Crit Rev Food Sci Nutr; 2024; 64(13):4432-4455. PubMed ID: 36369891 [TBL] [Abstract][Full Text] [Related]
2. Formation, characterization, and application of natural bioactive phytosterol-based oleogels: A review. Wang Y; Liu S; Zhang L; Nagib A; Li Q; Geng R; Yu X; Xu T; Zhang S; Duan R; Ma C; Abd El-Aty AM Food Chem; 2024 Oct; 454():139821. PubMed ID: 38815329 [TBL] [Abstract][Full Text] [Related]
3. Edible oleogels as solid fat alternatives: Composition and oleogelation mechanism implications. Li L; Liu G; Bogojevic O; Pedersen JN; Guo Z Compr Rev Food Sci Food Saf; 2022 May; 21(3):2077-2104. PubMed ID: 35279947 [TBL] [Abstract][Full Text] [Related]
4. Oleogels prepared with low molecular weight gelators: Texture, rheology and sensory properties, a review. Wang Z; Chandrapala J; Truong T; Farahnaky A Crit Rev Food Sci Nutr; 2023; 63(23):6069-6113. PubMed ID: 35057682 [TBL] [Abstract][Full Text] [Related]
5. Recent advances on food-grade oleogels: Fabrication, application and research trends. Zhao W; Wei Z; Xue C Crit Rev Food Sci Nutr; 2022; 62(27):7659-7676. PubMed ID: 33955285 [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]
8. 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]
9. Edible polysaccharide-based oleogels and novel emulsion gels as fat analogues: A review. Hu X; Jiang Q; Du L; Meng Z Carbohydr Polym; 2023 Dec; 322():121328. PubMed ID: 37839840 [TBL] [Abstract][Full Text] [Related]
10. Unveiling the formation capacity of multicomponent oleogels: Performance of lecithin interacting with monostearate derivatives. Genuario Barroso N; Kiyomi Okuro P; Ângelo Parente Ribeiro Cerqueira M; Lopes Cunha R Food Res Int; 2024 Jul; 187():114430. PubMed ID: 38763679 [TBL] [Abstract][Full Text] [Related]
11. Effects of thickening agents on the formation and properties of edible oleogels based on hydroxypropyl methyl cellulose. Meng Z; Qi K; Guo Y; Wang Y; Liu Y Food Chem; 2018 Apr; 246():137-149. PubMed ID: 29291832 [TBL] [Abstract][Full Text] [Related]
12. Synergistic effects of oleogelators in tailoring the properties of oleogels: A review. Sivakanthan S; Fawzia S; Madhujith T; Karim A Compr Rev Food Sci Food Saf; 2022 Jul; 21(4):3507-3539. PubMed ID: 35591753 [TBL] [Abstract][Full Text] [Related]
13. Oleogels, a promising structured oil for decreasing saturated fatty acid concentrations: Production and food-based applications. Pehlivanoğlu H; Demirci M; Toker OS; Konar N; Karasu S; Sagdic O Crit Rev Food Sci Nutr; 2018 May; 58(8):1330-1341. PubMed ID: 27830932 [TBL] [Abstract][Full Text] [Related]
14. 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]
15. 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]
16. 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]
17. 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]
18. 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]
19. Oleogels-Innovative Technological Solution for the Nutritional Improvement of Meat Products. Perța-Crișan S; Ursachi CȘ; Chereji BD; Munteanu FD Foods; 2022 Dec; 12(1):. PubMed ID: 36613347 [TBL] [Abstract][Full Text] [Related]
20. A review of different frying oils and oleogels as alternative frying media for fat-uptake reduction in deep-fat fried foods. Mahmud N; Islam J; Oyom W; Adrah K; Adegoke SC; Tahergorabi R Heliyon; 2023 Nov; 9(11):e21500. PubMed ID: 38027829 [TBL] [Abstract][Full Text] [Related] [Next] [New Search]