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Terri Stortz
Terri Stortz
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Title
Cited by
Cited by
Year
Edible oleogels in food products to help maximize health benefits and improve nutritional profiles
TA Stortz, AK Zetzl, S Barbut, A Cattaruzza, AG Marangoni
Lipid Technology 24 (7), 151-154, 2012
1722012
Heat resistant chocolate
TA Stortz, AG Marangoni
Trends in food science & technology 22 (5), 201-214, 2011
912011
Edible oleogels in molecular gastronomy
MA Rogers, T Strober, A Bot, JF Toro-Vazquez, T Stortz, AG Marangoni
International Journal of Gastronomy and Food Science 2 (1), 22-31, 2014
872014
Ethylcellulose solvent substitution method of preparing heat resistant chocolate
TA Stortz, AG Marangoni
Food research international 51 (2), 797-803, 2013
732013
The replacement for petrolatum: Thixotropic ethylcellulose oleogels in triglyceride oils
TA Stortz, AG Marangoni
Green Chemistry 16 (6), 3064-3070, 2014
472014
Molecular interactions of ethylcellulose with sucrose particles
TA Stortz, DC De Moura, T Laredo, AG Marangoni
RSC advances 4 (98), 55048-55061, 2014
292014
The role of lecithin and solvent addition in ethylcellulose-stabilized heat resistant chocolate
TA Stortz, T Laredo, AG Marangoni
Food biophysics 10 (3), 253-263, 2015
162015
Ethylcellulose-Stabilized Heat Resistant Chocolate
T Stortz
University of Guelph, 2014
42014
Confectionery production
T Kriel, H Anais, A Cattaruzza, A Marangoni, T Stortz
US Patent App. 15/302,516, 2017
12017
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