Sunflower Oil–Water–Cellulose Ether Emulsions as Trans-Fatty Acid-Free Fat Replacers in Biscuits: Texture and Acceptability Study

Kinetics of lipid oxidation in foods

Theodore P. Labuza, L. R. Dugan · C R C Critical Reviews in Food Technology · 1971 · 874 citations

Agriculture, Food Science, Food Analysis +14

Thermal gelation properties of methyl and hydroxypropyl methylcellulose

N. Sarkar · Journal of Applied Polymer Science · 1979 · 508 citations

Natural Sciences, Chemistry, Materials Science +14

Thermoreversible Gelation of Aqueous Methylcellulose Solutions

Kazuto Kobayashi, Ching‐I Huang, Timothy P. Lodge · Macromolecules · 1999 · 352 citations

Natural Sciences, Chemistry, Materials Science +17

Fat replacement in soft dough biscuits: Its implications on dough rheology and biscuit quality

M. L. Sudha, Alok Kumar Srivastava, R. Vetrimani et al. · Journal of Food Engineering · 2006 · 190 citations

Agriculture, Food Science, Nutrition +15

Performance of a resistant starch rich ingredient in the baking and eating quality of short-dough biscuits

Laura Laguna, Ana Salvador, T. Sanz et al. · LWT · 2010 · 159 citations · Full text

Agriculture, Food Science, Nutritional Sciences +17