Structured Emulsions and Edible Oleogels as Solutions to Trans Fat
Structured Emulsions and Edible Oleogels as Solutions to Trans Fat
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
Comparative analysis of olive oil organogels containing beeswax and sunflower wax with breakfast margarine. - PDF Download Free
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
Physical stability of model emulsions based on ethyl cellulose oleogels
PDF) Edible oleogels in molecular gastronomy
Physical stability of model emulsions based on ethyl cellulose oleogels
Physical stability of model emulsions based on ethyl cellulose oleogels
PDF) Fat Crystal Networks
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
PDF) Structure and functionality of edible fats
Physical stability of model emulsions based on ethyl cellulose oleogels
Advances in edible oleogel technologies – A decade in review
PDF) Fractionation of ethylcellulose oleogels during setting
Structured Emulsions and Edible Oleogels as Solutions to Trans Fat
Foods | Free Full-Text | Oleogels in Food: A Review of Current and Potential Applications | HTML
PDF) A rheological characterisation of an olive oil/fatty alcohols organogel | Domenico Gabriele - Academia.edu
Structured Emulsions and Edible Oleogels as Solutions to Trans Fat
Advances in edible oleogel technologies – A decade in review
