Soluble Triggering Receptor Expressed on Myeloid Cells 2 is a Biomarker but Not a Mediator of Fibrosing Steatohepatitis [PDF]
Gastro Hep AdvancesBackground and Aims: Triggering receptor expressed on myeloid cells 2 (TREM2), a transmembrane, lipid-sensing protein expressed by Kupffer cells, is thought to play a role in metabolic dysfunction–associated steatotic liver disease (MASLD) and metabolic ...
Joseph L. Dempsey +7 more
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Interfacial Route to Low-Fat Muffin Cake Quality: Pre-Emulsification-Enabled Lipase Action Improves Structure and Acceptance [PDF]
FoodsReducing cake fat while maintaining aeration, crumb softness, and consumer acceptance remains challenging because fat crystals contribute to interfacial stabilization and structure development.
Simge Ozbek, Emrah Kirtil
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Effects of Lipophilic Emulsifiers with Different Hydrophilic Groups on the Crystallization of Fat Blend and the Stability of Whipped Cream [PDF]
Shipin Kexue, 2023 The effects of the lipophilic emulsifiers glycerol monostearate (GMS), polyglycerol fatty acid esters (PGE) and propylene glycol monostearate (PGMS) on the crystallization of an anhydrous milk fat-based fat blend and the stability of whipped cream were ...
LI Yonghao, LIAO Tao, CAI Yongjian, DENG Xinlun, ZHAO Qiangzhong, ZHAO Mouming
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The Effect of Trehalose on Dispersion of Ice Crystals and Consistency of Low-Fat Ice Cream [PDF]
Техника и технология пищевых производств, 2020 Introduction. The research objective was to establish the effect of the complete and partial replacement of sucrose by trehalose on the dispersion of ice crystals in ice cream with a low mass fraction of fat and solids. Study objects and methods.
Landikhovskaya Anna V. +3 more
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Foods, 2022 Due to its characteristic aroma and flavor, puff pastry (PP) prepared with butter is more accepted than that made with margarine, yet a high saturated fat consumption is associated with cardiovascular disease.
María Dolores Álvarez +4 more
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Analyses of milk fat crystallization and milk fat fractions [PDF]
International Journal of Food Properties, 2021 The aim of this study was to determine the possible extent of changes in the composition and physicochemical properties of unmodified milk fat (UMF) and to evaluate the influence of such modifications on the crystallization of solid fractions (SF) and liquid fractions (LF) obtained from UMF by dry fractionation at a temperature of 30°C, 25°C, and 20°C.
M Małkowska, B Staniewski, J Ziajka
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Pickering Water‐in‐Oil Emulsions Stabilized Solely by Fat Crystals
Advanced Materials Interfaces, 2023 Water‐in‐oil (W/O) emulsions have attracted heightened attention because of the ever‐increasing interest in using non‐calorific water to replace calorie‐dense fat in food.
Elizabeth Tenorio‐Garcia +4 more
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Foods, 2023 Dairy products and plant-based alternatives have a large range of structural features from atomic to macroscopic length scales. Scattering techniques with neutrons and X-rays provide a unique view into this fascinating world of interfaces and networks ...
Theresia Heiden-Hecht +5 more
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Research Progress on the Mechanism and Control Technologies of Quality Changes in Frozen Meat Induced by Water-Ice-Water Dynamic Transformation [PDF]
Shipin Kexue, 2023 Low-temperature freezing is the oldest, most extensively and most cost-effective method of preserving meat, During freezing, frozen storage and thawing, eighty percent of the water in meat undergoes two phase transitions from water to ice to water, and ...
RUI Litong, LIU Chang, XIA Xiufang
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Granular crystals in palm oil based shortening/margarine : a review [PDF]
, 2020 Palm oil based shortenings and margarines are important products within the lipid industry. However, a widespread quality deterioration issue is often reported regarding their long-term storage: the appearance of granular crystals or grains that are ...
Dewettinck, Koen +4 more
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