Development, Characterization, and Stability of Margarine Containing Oleogels Based on Olive Oil, Coconut Oil, Starch, and Beeswax

Enhancing the vegetable waxes gelation power in the presence of high-intensity ultrasound

Impact of high-intensity ultrasound on the development of phytosterol-based oleogels

Recent Advances in Lipid Crystallization in the Food Industry

Impact of High-Intensity Ultrasound on the Development of Phytosterol-Based Oleogels

Enhancing the Vegetable Waxes Gelation Power in the Presence of High-Intensity Ultrasound

A review of the use of scraped surface heat exchangers to crystallize fats and fat‐based products

Physical properties of cocoa butter: effect of sucrose esters on oil migration

Sucrose Esters as Oleogelators in Mono or Binary Structured Oleogels Using Different Oleogelation Routes

Oleogels as a Fat Substitute in Food: A Current Review

Modifying sucrose esters oleogels properties using different structuration routes

Development of reduced saturated fat cookie fillings using multicomponent oleogels

Effect of high‐intensity ultrasound on the oleogelation and physical properties of high melting point monoglycerides and triglycerides oleogels

Temperature, time and fat composition effect on fat bloom formation in dark chocolate

Tailoring crystalline structure using high‐intensity ultrasound to reduce oil migration in a low saturated fat

Structural characteristics of crystals formed in palm oil using sorbitan tristearate and sucrose stearate

Effect of water addition on physical properties of emulsion gels

Sonocrystallization as a tool to reduce oil migration by changing physical properties of a palm kernel fat

Sucrose behenate as a crystallization enhancer for soft fats

African shea butter properties related to common extraction technologies: a review

Crystallinity properties and crystallization behavior of chocolate fat blends

Determination of the bioactive compounds, antioxidant activity and chemical composition of Brazilian blackberry, red raspberry, strawberry, blueberry and sweet cherry fruits

Sensory and technological evaluation of margarines with reduced saturated fatty acid contents using oleogel technology

Physical properties of candelilla wax, monoacylglycerols, and fully hydrogenated oil oleogels

Oleogels as a fat substitute in food: A current review

Interactions between candelilla wax and saturated triacylglycerols in oleogels

Equivalence salting and temporal dominance of sensations analysis for different sodium chloride substitutes in cream cheese

Use of high‐intensity ultrasound to change the physical properties of oleogels and emulsion gels

Multivariate Approaches for Optimization of the Acceptance: Optimization of a B razilian C errado Fruit Jam Using M ixture D esign and P arallel F actor A nalysis

Influence of processing on the antioxidant capacity and bioactive compounds in jellies from different blackberry cultivars

Potential use of carnauba wax oleogel to replace saturated fat in ice cream

On the quantitative phase analysis and amorphous content of triacylglycerols materials by X-ray Rietveld method