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Journal Abstract Search

340 related items for PubMed ID: 28111767

  • 1. Effect of shortening replacement with oleogels on the rheological and tomographic characteristics of aerated baked goods.
    Lim J, Jeong S, Lee J, Park S, Lee J, Lee S.
    J Sci Food Agric; 2017 Aug; 97(11):3727-3732. PubMed ID: 28111767
    [Abstract] [Full Text] [Related]

  • 2. Utilization of Oleogels as a Replacement for Solid Fat in Aerated Baked Goods: Physicochemical, Rheological, and Tomographic Characterization.
    Kim JY, Lim J, Lee J, Hwang HS, Lee S.
    J Food Sci; 2017 Feb; 82(2):445-452. PubMed ID: 28140465
    [Abstract] [Full Text] [Related]

  • 3. 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 15; 187():525-9. PubMed ID: 25977059
    [Abstract] [Full Text] [Related]

  • 4. Reducing saturated fat with oleogel/shortening blends in a baked product.
    Mert B, Demirkesen I.
    Food Chem; 2016 May 15; 199():809-16. PubMed ID: 26776038
    [Abstract] [Full Text] [Related]

  • 5. Development of Antioxidant-Fortified Oleogel and Its Application as a Solid Fat Replacer to Muffin.
    Jeong S, Lee S, Oh I.
    Foods; 2021 Dec 09; 10(12):. PubMed ID: 34945610
    [Abstract] [Full Text] [Related]

  • 6. 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 09; 83(6):1505-1515. PubMed ID: 29786854
    [Abstract] [Full Text] [Related]

  • 7. 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 09; 122():566-572. PubMed ID: 31229115
    [Abstract] [Full Text] [Related]

  • 8. 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 09; 85(10):3432-3441. PubMed ID: 32918281
    [Abstract] [Full Text] [Related]

  • 9. Physicochemical Characterization of Yellow Cake Prepared with Structured Lipid Oleogels.
    Willett SA, Akoh CC.
    J Food Sci; 2019 Jun 09; 84(6):1390-1399. PubMed ID: 31107548
    [Abstract] [Full Text] [Related]

  • 10. 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 09; 112():199-208. PubMed ID: 30131129
    [Abstract] [Full Text] [Related]

  • 11. Recent developments of oleogel utilizations in bakery products.
    Demirkesen I, Mert B.
    Crit Rev Food Sci Nutr; 2020 Oct 09; 60(14):2460-2479. PubMed ID: 31385718
    [Abstract] [Full Text] [Related]

  • 12. The texture, sensory properties and stability of cookies prepared with wax oleogels.
    Yılmaz E, Öğütcü M.
    Food Funct; 2015 Apr 09; 6(4):1194-204. PubMed ID: 25710458
    [Abstract] [Full Text] [Related]

  • 13. Emulsion filled gel with oleogels as oil fraction to enhance nutritional properties of baked products (muffins).
    Totosaus A, Santos-Atenco E, Meza-Márquez OG, Rodríguez-Huezo ME, Güemes-Vera N.
    Food Sci Technol Int; 2024 Jul 09; 30(5):428-438. PubMed ID: 36703263
    [Abstract] [Full Text] [Related]

  • 14. 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 09; 102(12):5544-5553. PubMed ID: 35368108
    [Abstract] [Full Text] [Related]

  • 15. 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 09; 85(8):2461-2469. PubMed ID: 32671855
    [Abstract] [Full Text] [Related]

  • 16. Mechanical properties of ethylcellulose oleogels and their potential for saturated fat reduction in frankfurters.
    Zetzl AK, Marangoni AG, Barbut S.
    Food Funct; 2012 Mar 09; 3(3):327-37. PubMed ID: 22377795
    [Abstract] [Full Text] [Related]

  • 17. 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 30; 309():125704. PubMed ID: 31699556
    [Abstract] [Full Text] [Related]

  • 18. Edible oleogels: an opportunity for fat replacement in foods.
    Martins AJ, Vicente AA, Cunha RL, Cerqueira MA.
    Food Funct; 2018 Feb 21; 9(2):758-773. PubMed ID: 29417124
    [Abstract] [Full Text] [Related]

  • 19. 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 26; 9(1):. PubMed ID: 36661781
    [Abstract] [Full Text] [Related]

  • 20. Development of Novel Shortenings Structured by Ethylcellulose Oleogels.
    Ye X, Li P, Lo YM, Fu H, Cao Y.
    J Food Sci; 2019 Jun 26; 84(6):1456-1464. PubMed ID: 31107551
    [Abstract] [Full Text] [Related]

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