Structure and Physical Properties of Plant Wax Crystal Networks and Their Relationship to Oil Binding Capacity | SpringerLink
Structured Emulsions and Edible Oleogels as Solutions to Trans Fat
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Physical stability of model emulsions based on ethyl cellulose oleogels
Structured Emulsions and Edible Oleogels as Solutions to Trans Fat
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Physical stability of model emulsions based on ethyl cellulose oleogels
PDF) Mechanical properties of ethylcellulose oleogels and their potential for saturated fat reduction in frankfurters
Agriculture | Free Full-Text | Rapeseed Oil in New Application: Assessment of Structure of Oleogels Based on their Physicochemical Properties and Microscopic Observations | HTML
Physical stability of model emulsions based on ethyl cellulose oleogels
Canizares
Physical stability of model emulsions based on ethyl cellulose oleogels
Canizares
Advances in edible oleogel technologies – A decade in review
PDF) Development, Characterization, and Utilization of Food-Grade Polymer Oleogels
Physical stability of model emulsions based on ethyl cellulose oleogels
Structured Emulsions and Edible Oleogels as Solutions to Trans Fat
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Microstructural Engineering of Milk Fat and Related Products | SpringerLink
PDF) Oleogels of virgin olive oil with carnauba wax and monoglyceride as spreadable products
Structure and Physical Properties of Plant Wax Crystal Networks and Their Relationship to Oil Binding Capacity | SpringerLink
Antioxidants | Free Full-Text | Effect of Adding Curcumin on the Properties of Linseed Oil Organogels Used as Fat Replacers in Pâtés | HTML
