Sucrose Esters as Oleogelators in Mono or Binary Structured Oleogels Using Different Oleogelation Routes by Thais Lomonaco Teodoro da Silva, Sabine Danthine

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Influence of sonication, temperature, and agitation, on the physical properties of a palm-based fat crystallized in a continuous system by Thais Lomonaco Teodoro da Silva, Sabine Danthine, Silvana Martini

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The combination of monoglycerides, wax and hardfat on oleogels structuration by Thais Lomonaco Teodoro da Silva, Gabriel Deschamps Fernandes, Daniel Barrera Arellano

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Oleogels as a Fat Substitute in Food: A Current Review by Roberta Claro da Silva, Md. Jannatul Ferdaus, Aline Foguel, Thais Lomonaco Teodoro da Silva

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Structural characteristics of crystals formed in palm oil using sorbitan tristearate and sucrose stearate by Maria Aliciane Fontenele Domingues, Thais Lomonaco Teodoro Da Silva, Ana Paula Badan Ribeiro, Ming Chih Chiu, Lireny Aparecida Guaraldo Gonçalves

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