Canizares
PDF) Edible oleogels in molecular gastronomy
PDF) Fat Crystal Networks
Comparative analysis of olive oil organogels containing beeswax and sunflower wax with breakfast margarine. - PDF Download Free
Advances in edible oleogel technologies – A decade in review
Structured Emulsions and Edible Oleogels as Solutions to Trans Fat
Physical stability of model emulsions based on ethyl cellulose oleogels
Foods | Free Full-Text | Oleogels in Food: A Review of Current and Potential Applications | HTML
Antioxidants | Free Full-Text | Effect of Adding Curcumin on the Properties of Linseed Oil Organogels Used as Fat Replacers in Pâtés | HTML
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
Physical stability of model emulsions based on ethyl cellulose oleogels
PDF) Edible oleogels in molecular gastronomy
PDF) Development, Characterization, and Utilization of Food-Grade Polymer Oleogels
PDF) Structure and Physical Properties of Plant Wax Crystal Networks and Their Relationship to Oil Binding Capacity
Structured Emulsions and Edible Oleogels as Solutions to Trans Fat
PDF) Edible oleogels in molecular gastronomy | Michael A. Rogers - Academia. edu
Canizares
PDF) Structure and functionality of edible fats
Physical stability of model emulsions based on ethyl cellulose oleogels
Physical stability of model emulsions based on ethyl cellulose oleogels
Structured Emulsions and Edible Oleogels as Solutions to Trans Fat
PDF) Fractionation of ethylcellulose oleogels during setting
Advances in edible oleogel technologies – A decade in review
Physical stability of model emulsions based on ethyl cellulose oleogels
Physical stability of model emulsions based on ethyl cellulose oleogels
