Numerical simulation and experimental validation of the oleogel formation from grape seed oil and beeswax by Zohreh Baratian Ghorghi, Ali Faezian, Samira Yeganehzad, Mohammad Ali Hesarinejad, Alireza Sheikhi Darani, Marcello Fidaleo, Hashem Ahmadi Tighchi

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Characteristics and Functional Properties of Bioactive Oleogels: A Current Review by Md. Jannatul Ferdaus, Niaz Mahmud, Sudipta Talukder, Roberta Claro da Silva

Subjects: “…oleogels…”
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Characterization of the sunflower oil-based oleogel developed by the ferulic acid/monoglyceride mixture and its application in chocolate preparation by Sheng Zhang, Sheng Geng, Hanjun Ma, Benguo Liu

Subjects: “…Oleogel…”
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Application and Research Progress of Fat Substitutes in Meat Products Processing by Wantian XU, Yujuan XU, Cong LI, Hui ZHOU, Xiangjie MA, Baocai XU

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Enhancing the Oxidative Stability of Beeswax–Canola Oleogels: Effects of Ascorbic Acid and Alpha-Tocopherol on Their Physical and Chemical Properties by Sonia Millao, Marcela Quilaqueo, Ingrid Contardo, Mónica Rubilar

Subjects: “…oleogel…”
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Development of an Operational Map for the 3D Printing of Phytosterol-Enriched Oleogels: Rheological Insights and Applications in Nutraceutical Design by María Itatí De Salvo, Camila Palla, Ivana M. Cotabarren

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Textural, Color, and Sensory Analysis of Cookies Prepared with Hemp Oil-Based Oleogels by Ana Leahu, Cristina Ghinea, Sorina Ropciuc, Cristina Damian

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Hybrid Gel as a Substitute for Hard Fats in Confectionery by Vasilissa S. Kutsenkova, Nataliia V. Nepovinnykh, Samira A. Yeganehzad

Subjects: “…oleogel…”
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