Background Classical flow and small amplitude oscillation shear (SAOS) often do not meet
the emerging needs of food research in practical scenarios to provide food texture …

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 …

Healthier croissants prepared with xanthan gum-based oleogels have been evaluated by
mechanical and sensory properties. Blends containing oleogel and conventional fat …

This study reported oleogel-based emulsions (OGEs, W/O) stabilized by carnauba wax. The
effects of different external factors (heating temperature, crystallization temperature, and …

Water-in-oil emulsions are increasingly sought by the food industry for the development of
foods with targeted attributes such as reduced caloric load or lowered production costs. In …

Candelilla wax (CW) was added in 5, 6 and 7% w/w to canola oil (CO), heating the mixtures
to 90 oC, and cooling down to room temperature, to obtain CW/CO oleogels. The nonlinear …