Soy oil and SPI based-oleogels structuring with glycerol monolaurate by emulsion-templated approach: Preparation, characterization and potential application

A standardised semi-dynamic <i>in vitro</i> digestion method suitable for food – an international consensus

Ana-Isabel Mulet-Cabero, Lotti Egger, Reto Portmann et al. · Food & Function · 2020 · 425 citations · Full text

Life Sciences, Nutritional Sciences, Physiology +14

Structuring of edible oils by alternatives to crystalline fat

Mimma Pernetti, K. F. van Malssen, Eckhard Flöter et al. · Current Opinion in Colloid & Interface Science · 2007 · 377 citations

Agriculture, Food Science, Nutritional Sciences +12

Shear Nanostructuring of Monoglyceride Organogels

Sara Da Pieve, Sonia Calligaris, Edmund D. Co et al. · Food Biophysics · 2010 · 220 citations

Natural Sciences, Materials Engineering, Materials Science +13

Comparative evaluation of structured oil systems: Shellac oleogel, HPMC oleogel, and HIPE gel

Ashok R. Patel, Koen Dewettinck · European Journal of Lipid Science and Technology · 2015 · 220 citations · Full text

Agriculture, Food Science, Materials Engineering +17

Edible oleogels based on water soluble food polymers: preparation, characterization and potential application

Ashok R. Patel, Nick Cludts, Mohd Dona Bin Sintang et al. · Food & Function · 2014 · 219 citations · Full text

Agriculture, Chemistry, Food Science +5