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Journal Abstract Search

690 related items for PubMed ID: 25932656

  • 1. Rheological profiling of organogels prepared at critical gelling concentrations of natural waxes in a triacylglycerol solvent.
    Patel AR, Babaahmadi M, Lesaffer A, Dewettinck K.
    J Agric Food Chem; 2015 May 20; 63(19):4862-9. PubMed ID: 25932656
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  • 2. The gelation characteristics of Torreya grandis wax in diacylglycerol and its preparation of oleogel substitution for shortening.
    Meng X, Wang H, Lu Y, Yu N, Ye Q.
    Int J Biol Macromol; 2024 Jun 20; 271(Pt 2):132592. PubMed ID: 38820905
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  • 3. Properties of Cookies Made with Natural Wax-Vegetable Oil Organogels.
    Hwang HS, Singh M, Lee S.
    J Food Sci; 2016 May 20; 81(5):C1045-54. PubMed ID: 27027545
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  • 7. Comparative analysis of olive oil organogels containing beeswax and sunflower wax with breakfast margarine.
    Yılmaz E, Öğütcü M.
    J Food Sci; 2014 Sep 20; 79(9):E1732-8. PubMed ID: 25154468
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  • 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 20; 86(9):3987-4000. PubMed ID: 34390266
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  • 13. Physical Properties, Volatiles Compositions and Sensory Descriptions of the Aromatized Hazelnut Oil-Wax Organogels.
    Yılmaz E, Öğütcü M, Yüceer YK.
    J Food Sci; 2015 Sep 20; 80(9):S2035-44. PubMed ID: 26259923
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  • 15. Crystallization kinetics of organogels prepared by rice bran wax and vegetable oils.
    Dassanayake LS, Kodali DR, Ueno S, Sato K.
    J Oleo Sci; 2012 Sep 20; 61(1):1-9. PubMed ID: 22188800
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  • 18. Rheological and structural properties of aqueous alginate during gelation via the Ugi multicomponent condensation reaction.
    Bu H, Kjøniksen AL, Knudsen KD, Nyström B.
    Biomacromolecules; 2004 Sep 20; 5(4):1470-9. PubMed ID: 15244467
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  • 19. Physical characterization of high methoxyl pectin and sunflower oil wax emulsions: A low-field 1 H NMR relaxometry study.
    Akkaya S, Ozel B, Oztop MH, Yanik DK, Gogus F.
    J Food Sci; 2021 Jan 20; 86(1):120-128. PubMed ID: 33336400
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