Corn oil-based oleogels with different gelation mechanisms as novel cocoa butter alternatives in dark chocolate

Structuring of edible oils by alternatives to crystalline fat

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Agriculture, Food Science, Nutritional Sciences +12

Mechanical properties of ethylcellulose oleogels and their potential for saturated fat reduction in frankfurters

Alexander K. Zetzl, Alejandro G. Marangoni, Shai Barbut · Food & Function · 2012 · 334 citations

Agriculture, Food Science, Materials Science +11

Edible applications of shellac oleogels: spreads, chocolate paste and cakes

Ashok R. Patel, Pravin S. Rajarethinem, Agnieszka Grędowska et al. · Food & Function · 2014 · 270 citations · Full text

Agriculture, Food Science, Food Chemistry +15

Relationship between Crystallization Behavior and Structure in Cocoa Butter

Alejandro G. Marangoni, Sara E. McGauley · Crystal Growth & Design · 2002 · 239 citations

Natural Sciences, Materials Engineering, Materials Science +17

Effects of particle size distribution and composition on rheological properties of dark chocolate

Emmanuel Ohene Afoakwa, Alistair Paterson, Mark Fowler · European Food Research and Technology · 2007 · 215 citations

Agriculture, Food Science, Materials Science +13