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Food-grade monoglyceride oil foams : the effect of tempering on foamability, foam stability and rheological properties
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Molar mass influence on pectin-Ca2+ adsorption capacity, interaction energy and associated functionality : Gel microstructure and stiffness
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Unravelling the structure of serum pectin originating from thermally and mechanically processed carrot-based suspensions
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Mixed surfactant systems of sucrose esters and lecithin as a synergistic approach for oil structuring
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Oil structuring properties of monoglycerides and phytosterols mixtures
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- Journal Article
- A1
- open access
Compatibility of selected plant-based shortening as lard substitute : microstructure, polymorphic forms and textural properties
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The feasibility of wax-based oleogel as a potential co-structurant with palm oil in low-saturated fat confectionery fillings
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Relationship between chocolate microstructure, oil migration, and fat bloom in filled chocolates
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Functionality of inulin and polydextrose as sucrose replacers in sugar-free dark chocolate manufacture : effect of fat content and bulk mixture concentration on rheological, mechanical and melting properties
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Enzymatic interesterification of lauric fat blends formulated by grouping triacylglycerol melting points