Article detail · 2016
Evaluation of highly unsaturated oleogels as shortening replacer in a short dough product
Journal
LWT - Food Science and TechnologyISSN 0023-6438
The ISSN points to another catalog journal; the name is from the YÖKSİS record.
YÖKSİS
OpenAlex
Open access · green
SJR Q1
JCR Q1
Citations 144
Top 10%
Percentile 98.5%
FWCI 11.84
- Year
- 2016
- Type
- article
Data source split
- YÖKSİS YÖKSİS article record
- YÖKSİS venue LWT - Food Science and Technology
- Catalog match (ISSN) LWT
- OpenAlex OpenAlex enrichment (abstract, citations, topics)
Abstract
Abstract not compiled yet; it will appear after the DergiPark / OpenAlex queue runs.
Topics
Citations
OpenAlex cited_by_count. Not a WoS or Scopus citation count; those sources have no separate column here.
144 citations
OpenAlex cited_by_count (cache / database)
23 publications in the local catalog that cite this work (OpenAlex reference match; not the full global list).
- Oleogels, a promising structured oil for decreasing saturated fatty acid concentrations: Production and food-based applications 2018
- Oleogels, a promising structured oil for decreasing saturated fatty acid concentrations: Production and food-based applications 2018
- Oleogels, a promising structured oil for decreasing saturated fatty acid concentrations: Production and food-based applications 2017
- Oleogels A Promising Structured Oils For Decreasing Saturated Fatty Acid Concentrations Production and Food Based Applications 2016
- Recent developments of oleogel utilizations in bakery products 2020
- Investigating the usage of unsaturated fatty acid-rich and low-calorie oleogels as a shortening mimetics in cake 2018
- Investigating the usage of unsaturated fatty acid-rich and low-calorie oleogels as a shortening mimetics in cake 2018
- Utilization of Beeswax Oleogel-Shortening Mixtures in Gluten-Free Bakery Products 2019
- Hydrocolloid coated oleosomes for development of oleogels 2021
- Oxidative stability and characterization of oleogels obtained from safflower oil-based beeswax and rice bran wax and their effect on the quality of cake samples 2023