Adili, L

[ 1 ] - Effects of Shortening Replacement with Reinforced Ethyl Cellulose-Based Oleogels with Adipic Acid on Physicochemical and Sensory Characteristics of Cakes

Background and Objectives: In recent years, use of oleogels as replacers of structured oils has received much attentions due to the health concerns. The objective of the present study was preparation of reinforced ethyl cellulose-based oleogels with adipic acid as replacers of shortening in cakes.  Materials & Methods: First, oleogel samples were prepared using ethyl cellulose (at two various ...