Many baked products, except for bread,(ie, cakes, cookies, laminated pastries, and so on)
generally contain high levels of fat in their formulas and they require different bakery fats that …

Fats are ubiquitous in biological membranes, foods, and many other commercial products. In
these, they play essential roles in biological, nutritional, and physical functions. In this …

The recent interest in plant-based foods has brought upon the need to develop novel
structures using plant-based proteins. However, there is still room for improvement in the …

Potential improvements to the physical properties of brittle, self-assembled zein networks
through microbial transglutaminase crosslinking were investigated. The formation of …

Oleogels, gels in which the continuous liquid phase is oil, have been suggested as
promising low-saturated alternatives to the conventional shortenings. In this study, we aimed …

The comparison between the crystallization and phase behavior of binary blends of
anhydrous milk fat (AMF)/palm stearin (POs) and POs/palm oil (PO) was investigated …

Crystallization behavior and compatibility of fat blend systems are closely related to the
stability fat food. The graded binary and ternary blends of beef tallow (BT), palm oil (PO), and …

This work contributes to a better understanding of the relationship between the rheological
performance of dough and puff pastry quality, considering the lack of literature in …

The rheological properties of shortenings with similar physicochemical characteristics but
diverse functionality were investigated under small and large oscillatory shear. Particular …

The rheology of fat crystal networks under linear shear deformations has been extensively
studied due to its role in material functionality and sensory perceptions. In contrast, there has …