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Physical stability of model emulsions based on ethyl cellulose oleogels

Physical stability of model emulsions based on ethyl cellulose oleogels

Advances in edible oleogel technologies – A decade in review

Advances in edible oleogel technologies – A decade in review

PDF) Development, Characterization, and Utilization of Food-Grade Polymer Oleogels

PDF) Development, Characterization, and Utilization of Food-Grade Polymer Oleogels

Physical stability of model emulsions based on ethyl cellulose oleogels

Physical stability of model emulsions based on ethyl cellulose oleogels

PDF) Structure and Physical Properties of Plant Wax Crystal Networks and Their Relationship to Oil Binding Capacity

PDF) Structure and Physical Properties of Plant Wax Crystal Networks and Their Relationship to Oil Binding Capacity

PDF) Edible oleogels in molecular gastronomy

Structure and Physical Properties of Plant Wax Crystal Networks and Their Relationship to Oil Binding Capacity | SpringerLink

Structure and Physical Properties of Plant Wax Crystal Networks and Their Relationship to Oil Binding Capacity | SpringerLink

PDF) Structure and functionality of edible fats

PDF) Structure and functionality of edible fats

Advances in edible oleogel technologies – A decade in review

Advances in edible oleogel technologies – A decade in review

Structured Emulsions and Edible Oleogels as Solutions to Trans Fat

Structured Emulsions and Edible Oleogels as Solutions to Trans Fat

Structured Emulsions and Edible Oleogels as Solutions to Trans Fat

Structured Emulsions and Edible Oleogels as Solutions to Trans Fat

PDF) Fractionation of ethylcellulose oleogels during setting

PDF) Fractionation of ethylcellulose oleogels during setting

Physical stability of model emulsions based on ethyl cellulose oleogels

Physical stability of model emulsions based on ethyl cellulose oleogels

Structured Emulsions and Edible Oleogels as Solutions to Trans Fat

Structured Emulsions and Edible Oleogels as Solutions to Trans Fat

PDF) Oleogels, A Promising Structured Oils For Decreasing Saturated Fatty Acid Concentrations: Production and Food-Based Applications

PDF) Oleogels, A Promising Structured Oils For Decreasing Saturated Fatty Acid Concentrations: Production and Food-Based Applications

Antioxidants | Free Full-Text | Effect of Adding Curcumin on the Properties of Linseed Oil Organogels Used as Fat Replacers in Pâtés | HTML

Antioxidants | Free Full-Text | Effect of Adding Curcumin on the Properties of Linseed Oil Organogels Used as Fat Replacers in Pâtés | HTML

Foods | Free Full-Text | Oleogels in Food: A Review of Current and Potential Applications | HTML

Foods | Free Full-Text | Oleogels in Food: A Review of Current and Potential Applications | HTML

Structured Emulsions and Edible Oleogels as Solutions to Trans Fat

Structured Emulsions and Edible Oleogels as Solutions to Trans Fat

PDF) A rheological characterisation of an olive oil/fatty alcohols organogel | Domenico Gabriele - Academia.edu

PDF) A rheological characterisation of an olive oil/fatty alcohols organogel | Domenico Gabriele - Academia.edu

Comparative analysis of olive oil organogels containing beeswax and sunflower wax with breakfast margarine. - PDF Download Free

Comparative analysis of olive oil organogels containing beeswax and sunflower wax with breakfast margarine. - PDF Download Free

PDF) Fat Crystal Networks

PDF) Fat Crystal Networks

Agriculture | Free Full-Text | Rapeseed Oil in New Application: Assessment of Structure of Oleogels Based on their Physicochemical Properties and Microscopic Observations | HTML

Agriculture | Free Full-Text | Rapeseed Oil in New Application: Assessment of Structure of Oleogels Based on their Physicochemical Properties and Microscopic Observations | HTML

PDF) Mechanical properties of ethylcellulose oleogels and their potential for saturated fat reduction in frankfurters

PDF) Mechanical properties of ethylcellulose oleogels and their potential for saturated fat reduction in frankfurters

PDF) Organogels: An Alternative Edible Oil-Structuring Method

PDF) Organogels: An Alternative Edible Oil-Structuring Method

Microstructural Engineering of Milk Fat and Related Products | SpringerLink

Microstructural Engineering of Milk Fat and Related Products | SpringerLink

Structured Emulsions and Edible Oleogels as Solutions to Trans Fat

Structured Emulsions and Edible Oleogels as Solutions to Trans Fat

Physical stability of model emulsions based on ethyl cellulose oleogels

Physical stability of model emulsions based on ethyl cellulose oleogels