Research graph
References from Foam-templated dual-network oleogels based on soybean protein isolate-κ-carrageenan and glycerol monostearate for partial cocoa butter replacement in a model chocolate. Local targets link to admitted publications; unresolved targets remain external evidence.
Physicochemical properties of foam-templated oleogel based on gelatin and xanthan gum
10.1002/ejlt.201900196 · 2019 · External reference
Development of chocolates with improved lipid profile by replacing cocoa butter with an oleogel
10.3390/gels7040220 · 2021 · External reference
On the foaming properties of plant proteins: Current status and future opportunities
10.1016/j.tifs.2021.10.001 · 2021 · External reference
Natural gums as oleogelators
10.3390/ijms222312977 · 2021 · External reference
Effects of replacing butter with SPAN80-tailored soywax/rice bran oil oleogel in food product: A study on whole wheat cookies
10.1021/acsfoodscitech.3c00528 · 2024 · External reference
Analysis of the effect of recent reformulation strategies on the crystallization behaviour of cocoa butter and the structural properties of chocolate
10.1016/j.crfs.2021.02.009 · 2021 · External reference
Chocolates, compounds and spreads: A review on the use of oleogels, hydrogels and hybrid gels to reduce saturated fat content
10.1016/j.foodres.2024.113986 · 2024 · External reference
Fabrication of novel hybrid gel based on beeswax oleogel: Application in the compound chocolate formulation
10.1016/j.foodhyd.2023.108599 · 2023 · External reference
Effect of oil unsaturation and wax composition on stability, properties and food applicability of oleogels
10.1002/aocs.12536 · 2021 · External reference
Structure, emulsifying and embedding characteristics of soy protein isolate induced by the complexation of carrageenan with different charge groups
10.1016/j.foodhyd.2024.110455 · 2024 · External reference
Double network oleogels co-stabilized by hydroxypropyl methylcellulose and monoglyceride crystals: Baking applications
10.1016/j.ijbiomac.2022.04.011 · 2022 · External reference
Effect of transesterified amaranth oil oleogel as a cocoa butter replacer on the physicochemical properties of dark chocolate
2025 · External reference
Edible oleogels based on high molecular weight oleogelators and its prospects in food applications
10.1080/10408398.2022.2142195 · 2024 · External reference
A method to qualify and quantify the crystalline state of cocoa butter in industrial chocolate
10.1007/s11746-009-1498-9 · 2009 · External reference
Corn oil-based oleogels with different gelation mechanisms as novel cocoa butter alternatives in dark chocolate
10.1016/j.jfoodeng.2019.06.001 · 2019 · External reference
Engineering effect of oleogels with different structuring mechanisms on the crystallization behavior of cocoa butter
10.1016/j.foodchem.2023.136292 · 2023 · External reference
Physical and bloom stability of low-saturation chocolates with oleogels based on different gelation mechanisms
10.1016/j.lwt.2020.110807 · 2021 · External reference
Formation conditions of soy protein isolate-carrageenan complex particles and their stabilization effect on the relationship between structure and rheology of emulsions
10.1016/j.fbio.2024.104341 · 2024 · External reference
The microstructure and gel properties of linseed oil and soy protein isolate based-oleogel constructed with highland barley β-glucan and its application in luncheon meat
10.1016/j.foodhyd.2023.108666 · 2023 · External reference
Design of gel structures in water and oil phases for improved delivery of bioactive food ingredients
10.1080/10408398.2019.1587737 · 2019 · External reference
The effect of addition of high-melting monoacylglycerol and candelilla wax on pea and faba bean protein foam-templated oleogelation
10.1002/aocs.12425 · 2020 · External reference
Capillary rise in granitic rocks: Interpretation of kinetics on the basis of pore structure
10.1006/jcis.1999.6612 · 2000 · External reference
Trends in blending vegetable fats and oils for cocoa butter alternative application: A review
10.1016/j.tifs.2021.07.016 · 2021 · External reference
Using plant-based hydrogel-oleogels to replace palm oil: Impact on texture, sensory, and fatty acid composition of chocolate spreads
10.1007/s11694-024-02839-6 · 2024 · External reference
Protein-stabilized foam using whey and soy isolates to fabricate oleogel; optimization and potential as solid fat alternatives
2025 · External reference
Effect of physical treatments on functional properties of whey and soy protein isolates in oleogel production through foam template method
10.3390/molecules29225415 · 2024 · External reference
Effects of adding micronutrient mixtures to a model dark chocolate system and partially replacing the fat phase with a structuring oleogel
10.3390/foods14030430 · 2025 · External reference
Research of the market of chocolate and chocolate products in the world
10.23939/semi2024.01.043 · 2024 · External reference
Macadamia oil-based oleogels as cocoa butter alternatives: Physical properties, oxidative stability, lipolysis, and application
10.1016/j.foodres.2023.113098 · 2023 · External reference
Mango kernel fat-based oleogel as cocoa butter substitutes: Complete replacement, efficient anti-frosting and crystallization kinetics
2025 · External reference
Interactions between soy protein from water-soluble soy extract and polysaccharides in solutions with polydextrose
10.1016/j.carbpol.2015.07.075 · 2015 · External reference
Construction of foam-templated Antarctic krill oil oleogel based on pea protein fibril and iota-carrageenan
10.1016/j.carbpol.2024.122729 · 2025 · External reference
Characterization of functional chocolate formulated using oleogels derived from β-sitosterol with γ-oryzanol/lecithin/stearic acid
10.1016/j.foodchem.2021.130017 · 2021 · External reference
The potential of waxes to alter the microstructural properties of emulsion-templated oleogels
10.1002/ejlt.201700393 · 2018 · External reference
Emulsion-templated liquid oil structuring with soy protein and soy protein: κ-carrageenan complexes
10.1016/j.foodhyd.2016.11.008 · 2017 · External reference
A novel approach for the development of edible oleofoams using double network oleogelation systems
10.1016/j.foodchem.2023.136634 · 2023 · External reference
Reduced-fat chocolate spreads developed by water-in-oleogel emulsions
10.1016/j.jfoodeng.2022.111233 · 2023 · External reference
Chocolate flow behavior: Composition and process effects
10.1080/10408398.2021.1993782 · 2023 · External reference
The effect of composition on the rheological behavior of commercial chocolates
10.1016/j.lwt.2019.05.101 · 2019 · External reference
Structural characterization and application of oleogel-based soy protein isolate-κ-carrageenan: A promising approach for surimi product development
10.1007/s11947-024-03604-9 · 2024 · External reference
The influence of ionic polysaccharides on the physicochemical and techno-functional properties of soy proteins; a comprehensive review
10.1016/j.carbpol.2023.121191 · 2023 · External reference
Utilization of hazelnut oil oleogels for the preparation of milk couverture type compound chocolates: Composition, properties, and sensory evaluations
10.1002/aocs.12850 · 2024 · External reference
Different source of commercial soy protein isolates: Structural, compositional, and physicochemical characteristics in relation to protein functionalities
10.1016/j.foodchem.2023.137315 · 2024 · External reference
Complexes of black kidney bean protein, pectin, and quercetin as potential antioxidant food ingredients: Fabrication and characterization
2025 · External reference
Characterization of the sunflower oil-based oleogel developed by the ferulic acid/monoglyceride mixture and its application in chocolate preparation
2025 · External reference
Crystallization behavior and physical properties of monoglycerides-based oleogels as function of oleogelator concentration
10.3390/foods12020345 · 2023 · External reference
Foam-templated oleogels constructed by whey protein isolate and xanthan gum: Multiple-effect delivery vehicle for Antarctic krill oil
2024 · External reference
Crystallization kinetics of oleogels prepared with essential oils from thirteen spices
10.3390/foods14030542 · 2025 · External reference
Development and characterization of novel Lycium barbarum seed oil-based oleogels and their application in functional chocolate
10.1016/j.fbio.2023.103155 · 2023 · External reference
Soy oil and SPI based-oleogels structuring with glycerol monolaurate by emulsion-templated approach: Preparation, characterization and potential application
10.1016/j.foodchem.2022.133767 · 2022 · External reference
