194 related articles for article (PubMed ID: 37150114)
1. 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]
2. Characterization of functional chocolate formulated using oleogels derived from β-sitosterol with γ-oryzanol/lecithin/stearic acid.
Sun P; Xia B; Ni ZJ; Wang Y; Elam E; Thakur K; Ma YL; Wei ZJ
Food Chem; 2021 Oct; 360():130017. PubMed ID: 33984566
[TBL] [Abstract][Full Text] [Related]
3. 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]
4. 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]
5. 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]
6. 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]
7. 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]
8. Macadamia oil-based oleogels as cocoa butter alternatives: Physical properties, oxidative stability, lipolysis, and application.
Shuai X; McClements DJ; Geng Q; Dai T; Ruan R; Du L; Liu Y; Chen J
Food Res Int; 2023 Oct; 172():113098. PubMed ID: 37689870
[TBL] [Abstract][Full Text] [Related]
9. Graphene Oxide Increases Corneal Permeation of Ciprofloxacin Hydrochloride from Oleogels: A Study with Cocoa Butter-Based Oleogels.
Qureshi D; Choudhary B; Mohanty B; Sarkar P; Anis A; Cerqueira MA; Banerjee I; Maji S; Pal K
Gels; 2020 Nov; 6(4):. PubMed ID: 33238509
[TBL] [Abstract][Full Text] [Related]
10. Non-isothermal crystallization kinetics study of multi-component oleogels.
Hu B; Zheng Q; Weng Z; Xiao J; Cao Y; Lan Y
Food Chem; 2022 Sep; 389():133123. PubMed ID: 35504072
[TBL] [Abstract][Full Text] [Related]
11. 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]
12. Nonlinear viscoelasticity and crystallization behavior of anhydrous milk fat/palm stearin/oleogel blends.
Mao J; Gao Y; Meng Z
Food Chem; 2023 Jun; 410():135394. PubMed ID: 36640655
[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. 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]
15. 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]
16. 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]
17. Controlling release of astaxanthin in β-sitosterol oleogel-based emulsions via different self-assembled mechanisms and composition of the oleogelators.
Wang S; Qin Y; Liu Y; Liu G; Cheng G; Soteyome T
Food Res Int; 2024 Jun; 186():114350. PubMed ID: 38729698
[TBL] [Abstract][Full Text] [Related]
18. 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]
19. 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]
20. Effect of Span 60 on the Microstructure, Crystallization Kinetics, and Mechanical Properties of Stearic Acid Oleogels: An In-Depth Analysis.
Uvanesh K; Sagiri SS; Senthilguru K; Pramanik K; Banerjee I; Anis A; Al-Zahrani SM; Pal K
J Food Sci; 2016 Feb; 81(2):E380-7. PubMed ID: 26677007
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
