263 related articles for article (PubMed ID: 36661781)
1. 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]
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. Binary wax oleogels: Improving physical properties and oxidation stability through substitution of carnauba wax with beeswax.
Wang Z; Chandrapala J; Truong T; Farahnaky A
J Food Sci; 2024 Jul; 89(7):4372-4388. PubMed ID: 38837376
[TBL] [Abstract][Full Text] [Related]
4. 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]
5. 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]
6. 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]
7. 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]
8. Replacement of pork fat in frankfurter-type sausages by soybean oil oleogels structured with rice bran wax.
Wolfer TL; Acevedo NC; Prusa KJ; Sebranek JG; Tarté R
Meat Sci; 2018 Nov; 145():352-362. PubMed ID: 30031201
[TBL] [Abstract][Full Text] [Related]
9. 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]
10. 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]
11. 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]
12. Gelation behavior and crystal network of natural waxes and corresponding binary blends in high-oleic sunflower oil.
Shi Y; Liu C; Zheng Z; Chai X; Han W; Liu Y
J Food Sci; 2021 Sep; 86(9):3987-4000. PubMed ID: 34390266
[TBL] [Abstract][Full Text] [Related]
13. The Characteristic of Insect Oil for a Potential Component of Oleogel and Its Application as a Solid Fat Replacer in Cookies.
Kim D; Oh I
Gels; 2022 Jun; 8(6):. PubMed ID: 35735700
[TBL] [Abstract][Full Text] [Related]
14. Development of formulations and processes to incorporate wax oleogels in ice cream.
Zulim Botega DC; Marangoni AG; Smith AK; Goff HD
J Food Sci; 2013 Dec; 78(12):C1845-51. PubMed ID: 24329951
[TBL] [Abstract][Full Text] [Related]
15. Effect of Soy Wax/Rice Bran Oil Oleogel Replacement on the Properties of Whole Wheat Cookie Dough and Cookies.
Pradhan A; Anis A; Alam MA; Al-Zahrani SM; Jarzebski M; Pal K
Foods; 2023 Oct; 12(19):. PubMed ID: 37835303
[TBL] [Abstract][Full Text] [Related]
16. 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]
17. Structure and rheology of oleogels made from rice bran wax and rice bran oil.
Wijarnprecha K; Aryusuk K; Santiwattana P; Sonwai S; Rousseau D
Food Res Int; 2018 Oct; 112():199-208. PubMed ID: 30131129
[TBL] [Abstract][Full Text] [Related]
18. [Formation of the organoleptic profile of sugar cookies with a modified fat component].
Frolova YV; Sobolev RV; Sarkisyan VA; Kochetkova AA
Vopr Pitan; 2022; 91(2):93-98. PubMed ID: 35596639
[TBL] [Abstract][Full Text] [Related]
19. Characterization of Beeswax and Rice Bran Wax Oleogels Based on Different Types of Vegetable Oils and Their Impact on Wheat Flour Dough Technological Behavior during Bun Making.
Ropciuc S; Dranca F; Oroian MA; Leahu A; Prisacaru AE; Spinei M; Codină GG
Gels; 2024 Mar; 10(3):. PubMed ID: 38534612
[TBL] [Abstract][Full Text] [Related]
20. Properties of Cookies Made with Natural Wax-Vegetable Oil Organogels.
Hwang HS; Singh M; Lee S
J Food Sci; 2016 May; 81(5):C1045-54. PubMed ID: 27027545
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]