Show
Sort by
-
Polymer coated fat crystals as oil structuring agents : fabrication and oil-structuring properties
-
Improved food functional properties of pea protein isolate in blends and co-precipitates with whey protein isolate
-
Oil powders stabilized with soy protein used to prepare oil-in-fat dispersions
-
Relating crystallization behavior of monoacylglycerols-diacylglycerol mixtures to the strength of their crystalline network in oil
-
Effect of high cooling and shear rate on the microstructural development of hybrid systems containing diacylglycerols and triacylglycerols of palm origin
-
Crystallization behavior of emulsified fats influences shear-induced partial coalescence
-
Food-grade monoglyceride oil foams : the effect of tempering on foamability, foam stability and rheological properties
-
Synergistic interactions between lecithin and fruit wax in oleogel formation
-
Physical compatibility between wax esters and triglycerides in hybrid shortenings and margarines prepared in rice bran oil
-
The potential of waxes to alter the microstructural properties of emulsion-templated oleogels
-
Internal and external factors affecting the crystallization, gelation and applicability of wax-based oleogels in food industry
-
Emulsion-templated liquid oil structuring with soy protein and soy protein : κ-carrageenan complexes
-
Crystallization and gelation behavior of low- and high melting waxes in rice bran oil : a case-study on berry wax and sunflower wax
-
Sequential crystallization of high and low melting waxes to improve oil structuring in wax-based oleogels
-
Phytosterols-induced viscoelasticity of oleogels prepared by using monoglycerides
-
Crystal stabilization of edible oil foams
-
The feasibility of wax-based oleogel as a potential co-structurant with palm oil in low-saturated fat confectionery fillings
-
Food-grade particles for emulsion stabilization
-
Improved stabilisation of concentrated oil-in-water emulsions by complexing soy protein with κ-carrageenan