Results 181 to 190 of about 120,474 (264)

Oral lubrication and flavor release in myofibrillar protein-based emulsion gel fat substitutes: Arginine-regulated interfacial architecture. [PDF]

Curr Res Food Sci
Ye Y, Li L, Wang L, Zhang L, Zhang Q, Liu H, Xu X, Wang P.   +7 more
europepmc   +1 more source

Sustainable Palm Oil Extraction and Trends in the Use of Green Technologies: State‐of‐the‐Art and Future Directions

Journal of the American Oil Chemists' Society, EarlyView.
ABSTRACT Palm oil, which is extracted from the mesocarp of the fruit of the Elaeis guineensis Jacq. palm tree, is the most widely produced vegetable oil in the world. The extraction of this substance typically utilizes the conventional pressing method, a technique that is advantageous due to its low operating cost and simplified process.
Constantino Lucas Queta, Alessandra Lopes de Oliveira, Aline Silva Mello Cesar   +2 more
wiley   +1 more source

Degradation Mechanisms, Encapsulation‐Based Stabilization, and Analytical Detection of Vitamin A

Journal of the American Oil Chemists' Society, EarlyView.
ABSTRACT Vitamin A is an important lipid‐soluble micronutrient essential for vision, immune function, and overall growth and development. However, vitamin A is unstable and susceptible to environmental factors because of its conjugated structure and inherent chemical reactivity.
Latheesha Abeywardana, Thambaramala V. Gamage, Tanoj K. Singh, Shuaifei Zhao, Amy Logan, Lingxue Kong   +5 more
wiley   +1 more source

Effects of Different Polysorbates (Tween) on Recombined Whipped Cream: Interfacial Properties, Stability, and Aeration Properties. [PDF]

Foods
Zuo Y, Yan G, Wang Y, Li Y.
europepmc   +1 more source

Stabilization of PUFA‐Rich Mayonnaise Against Lipid Oxidation: A Review of the Last Three Decades of Research

Journal of the American Oil Chemists' Society, EarlyView.
ABSTRACT Mayonnaise, a widely consumed oil‐in‐water emulsion, is highly susceptible to lipid oxidation due to its high content of polyunsaturated fatty acids (PUFAs) and the presence of pro‐oxidant factors such as low pH and iron from egg yolk. Over the past three decades, extensive research has focused on understanding oxidation mechanisms, analytical
Sakhi Ghelichi, Betül Yesiltas, Charlotte Jacobsen   +2 more
wiley   +1 more source

Interfacial mechanisms governing acid-brine-heavy oil interactions: quantitative analysis of asphaltene behavior and emulsion stability. [PDF]

Sci Rep
Parvizshahi N, Dehaghani AHS.
europepmc   +1 more source

Optimization of Saponification Process for Quantification of Individual and Total Tocopherols and Phytosterols in Canola Oil Refining By‐Products

Journal of the American Oil Chemists' Society, EarlyView.
ABSTRACT In this study, saponification variables were optimized using a face‐centred central composite design‐response surface methodology. The variables included reaction temperature (50°C–120°C), reaction time (30–180 min), KOH concentration (0.5–3 M) and pyrogallol concentration (0–1% w/v).
Milad Kazemi, Paul Prenzler, Lachlan Schwarz, Michael Loughlin, Randy Adjonu   +4 more
wiley   +1 more source

Food-Grade Emulsion Gels as Nutrient Delivery Systems-Standardized Workflow for Fabrication, Characterization, and Application. [PDF]

Gels
Li S, Luo M, Boldianu AB, McClements DJ.
europepmc   +1 more source