PDF) Edible oleogels in molecular gastronomy | Michael A. Rogers - Academia. edu
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
Physical stability of model emulsions based on ethyl cellulose oleogels
PDF) Fat Crystal Networks
Physical stability of model emulsions based on ethyl cellulose oleogels
Structured Emulsions and Edible Oleogels as Solutions to Trans Fat
Canizares
Microstructural Engineering of Milk Fat and Related Products | SpringerLink
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
Antioxidants | Free Full-Text | Effect of Adding Curcumin on the Properties of Linseed Oil Organogels Used as Fat Replacers in Pâtés | HTML
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
PDF) Oleogels of virgin olive oil with carnauba wax and monoglyceride as spreadable products
PDF) Oleogels, A Promising Structured Oils For Decreasing Saturated Fatty Acid Concentrations: Production and Food-Based Applications
Advances in edible oleogel technologies – A decade in review
PDF) Organogels: An Alternative Edible Oil-Structuring Method
Physical stability of model emulsions based on ethyl cellulose oleogels
Advances in edible oleogel technologies – A decade in review
