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.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

188 related articles for article (PubMed ID: 37592957)

  • 1. Shortening replacement by emulsion and foam template hydroxypropyl methylcellulose (HPMC)-based oleogels in puff pastry dough. Rheological and texture properties.
    Wang Q; Espert M; Salvador A; Sanz T
    Curr Res Food Sci; 2023; 7():100558. PubMed ID: 37592957
    [TBL] [Abstract][Full Text] [Related]  

  • 2. 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]  

  • 3. 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]  

  • 4. Developing and optimizing low-saturated oleogel shortening based on ethyl cellulose and hydroxypropyl methyl cellulose biopolymers.
    Naeli MH; Milani JM; Farmani J; Zargaraan A
    Food Chem; 2022 Feb; 369():130963. PubMed ID: 34479005
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Feasibility of hydroxypropyl methylcellulose oleogel as an animal fat replacer for meat patties.
    Oh I; Lee J; Lee HG; Lee S
    Food Res Int; 2019 Aug; 122():566-572. PubMed ID: 31229115
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Effect of salt reduction on wheat-dough properties and quality characteristics of puff pastry with full and reduced fat content.
    Silow C; Zannini E; Axel C; Lynch KM; Arendt EK
    Food Res Int; 2016 Nov; 89(Pt 1):330-337. PubMed ID: 28460922
    [TBL] [Abstract][Full Text] [Related]  

  • 7. 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]  

  • 8. 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]  

  • 9. Development of Oleogel-Based Fat Replacer and Its Application in Pan Bread Making.
    Kim SH; Jo YJ; Lee SH; Park SH
    Foods; 2024 May; 13(11):. PubMed ID: 38890906
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Development of Antioxidant-Fortified Oleogel and Its Application as a Solid Fat Replacer to Muffin.
    Jeong S; Lee S; Oh I
    Foods; 2021 Dec; 10(12):. PubMed ID: 34945610
    [TBL] [Abstract][Full Text] [Related]  

  • 11. 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]  

  • 12. 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]  

  • 13. Development of innovative ethyl cellulose-hydroxypropyl methylcellulose biopolymer oleogels as low saturation fat replacers: Physical, rheological and microstructural characteristics.
    Naeli MH; Milani JM; Farmani J; Zargaraan A
    Int J Biol Macromol; 2020 Aug; 156():792-804. PubMed ID: 32302632
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Optimization of Fat-Reduced Puff Pastry Using Response Surface Methodology.
    Silow C; Zannini E; Axel C; Belz MC; Arendt EK
    Foods; 2017 Feb; 6(2):. PubMed ID: 28231095
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Canola protein thermal denaturation improved emulsion-templated oleogelation and its cake-baking application.
    Tang YR; Ghosh S
    RSC Adv; 2021 Jul; 11(41):25141-25157. PubMed ID: 35478917
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Rheological and Physicochemical Properties of Oleogel with Esterified Rice Flour and Its Suitability as a Fat Replacer.
    Kwon UH; Chang YH
    Foods; 2022 Jan; 11(2):. PubMed ID: 35053975
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Thermorheological Characterization of Healthier Reduced-Fat Cocoa Butter Formulated by Substitution with a Hydroxypropyl Methylcellulose (HPMC)-Based Oleogel.
    Alvarez MD; Cofrades S; Espert M; Salvador A; Sanz T
    Foods; 2021 Apr; 10(4):. PubMed ID: 33917185
    [TBL] [Abstract][Full Text] [Related]  

  • 18. 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]  

  • 19. Effects of Polysaccharide Concentrations on the Formation and Physical Properties of Emulsion-Templated Oleogels.
    Jiang Z; Bai X
    Molecules; 2022 Aug; 27(17):. PubMed ID: 36080162
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Effect of high-oleic rapeseed oil oleogels on the quality of short-dough biscuits and fat migration.
    Onacik-Gür S; Żbikowska A
    J Food Sci Technol; 2020 May; 57(5):1609-1618. PubMed ID: 32327771
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 10.