Evaluation of highly unsaturated oleogels as shortening replacer in a short dough product

Yerel katalogda bu makaleye atıf yapan 23 yayın (OpenAlex referans eşleşmesi; tam dünya listesi değildir).

1. Oleogels, a promising structured oil for decreasing saturated fatty acid concentrations: Production and food-based applications 2018 Atıf 311 · OpenAlex
2. Oleogels, a promising structured oil for decreasing saturated fatty acid concentrations: Production and food-based applications 2018 Atıf 311 · OpenAlex
3. Oleogels, a promising structured oil for decreasing saturated fatty acid concentrations: Production and food-based applications 2017 Atıf 311 · OpenAlex
4. Oleogels A Promising Structured Oils For Decreasing Saturated Fatty Acid Concentrations Production and Food Based Applications 2016 Atıf 311 · OpenAlex
5. Recent developments of oleogel utilizations in bakery products 2020 Atıf 164 · OpenAlex
6. Investigating the usage of unsaturated fatty acid-rich and low-calorie oleogels as a shortening mimetics in cake 2018 Atıf 90 · OpenAlex
7. Investigating the usage of unsaturated fatty acid-rich and low-calorie oleogels as a shortening mimetics in cake 2018 Atıf 90 · OpenAlex
8. Utilization of Beeswax Oleogel-Shortening Mixtures in Gluten-Free Bakery Products 2019 Atıf 83 · OpenAlex
9. Hydrocolloid coated oleosomes for development of oleogels 2021 Atıf 69 · OpenAlex
10. 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 Atıf 32 · OpenAlex