Results 151 to 160 of about 10,105 (218)
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Food Chemistry, 2021
The effect of using highly unsaturated 2-monoglycerides as oleogelators on the properties of soybean oil oleogels designed to eliminate saturated and trans fatty acids was investigated in this study.
Chong Chen +5 more
semanticscholar +1 more source
The effect of using highly unsaturated 2-monoglycerides as oleogelators on the properties of soybean oil oleogels designed to eliminate saturated and trans fatty acids was investigated in this study.
Chong Chen +5 more
semanticscholar +1 more source
, 2021
Oleofoams are novel fat-based aeration systems that have developed rapidly in recent years. Different monoglyceride (MAG) concentrations (3, 5, 7, 9 and 11 wt%) were employed to structure oleofoams through whipping oleogels. More tightly arranged bubbles,
Liyang Du +5 more
semanticscholar +1 more source
Oleofoams are novel fat-based aeration systems that have developed rapidly in recent years. Different monoglyceride (MAG) concentrations (3, 5, 7, 9 and 11 wt%) were employed to structure oleofoams through whipping oleogels. More tightly arranged bubbles,
Liyang Du +5 more
semanticscholar +1 more source
2022
The structuring of vegetable oils without the use of saturated and trans fatty acids is essential for the food industry, which nowadays faces the challenge of incorporating healthy edible oils in food products. Through the molecular self-assembly of monoglycerides (MGs) we can structure highly unsaturated edible oils, developing oleogels with physical ...
Jorge F. Toro-Vazquez +3 more
openaire +1 more source
The structuring of vegetable oils without the use of saturated and trans fatty acids is essential for the food industry, which nowadays faces the challenge of incorporating healthy edible oils in food products. Through the molecular self-assembly of monoglycerides (MGs) we can structure highly unsaturated edible oils, developing oleogels with physical ...
Jorge F. Toro-Vazquez +3 more
openaire +1 more source
Tailoring physical properties of monoglycerides oleogels using high-intensity ultrasound.
Food Research International, 2020The effects of high-intensity ultrasound application (HIU-20 kHz, 96 W, 3 pulses: 10 s on/5s off) and cooling rate (0.1 and 10 °C/min) on physical properties of monoglycerides (MG) oleogels (3, 4.5, and 6 wt%) were evaluated.
A. Giacomozzi +3 more
semanticscholar +1 more source
, 2021
Acetylated monoglyceride (AMG) is one of the most innoxious and effective external plasticizers for poly (vinyl chloride) (PVC) food packaging film because it is approved as a food additive and its carbonyl group of a carboxylic ester and aliphatic side ...
Chang Woo Kwon, P. Chang
semanticscholar +1 more source
Acetylated monoglyceride (AMG) is one of the most innoxious and effective external plasticizers for poly (vinyl chloride) (PVC) food packaging film because it is approved as a food additive and its carbonyl group of a carboxylic ester and aliphatic side ...
Chang Woo Kwon, P. Chang
semanticscholar +1 more source
Monoglycerides in membrane systems
Critical Reviews in Food Science and Nutrition, 1996Monoglycerides are used abundantly in food systems, ingested and produced in vivo, and recognized as significant mediators in many biochemical processes, yet their function in various membrane systems is only understood at a hypothetical level. This paper provides a comprehensive review of the effects of monoglycerides in membrane systems from three ...
Elizabeth Boyle +2 more
openaire +2 more sources
Journal of the American Oil Chemists' Society, 1955
Summary Commerical monoglycerides and mono‐diglycerides contain 2‐isomers. The amount is in the range of 5 to 8% of the total monoglyceride content. 2‐Mono‐olein and 2‐monostearin have been isolated from the reaction products of glycerin with oleic and with stearic acids.
G. Y. Brokaw, E. S. Perry, W. C. Lyman
openaire +1 more source
Summary Commerical monoglycerides and mono‐diglycerides contain 2‐isomers. The amount is in the range of 5 to 8% of the total monoglyceride content. 2‐Mono‐olein and 2‐monostearin have been isolated from the reaction products of glycerin with oleic and with stearic acids.
G. Y. Brokaw, E. S. Perry, W. C. Lyman
openaire +1 more source
Journal of Physical Chemistry Letters, 2020
Using quartz crystal microbalance-dissipation and time-lapse fluorescence microscopy, we demonstrate that adding mixtures of lauric acid (LA) and glycerol monolaurate (GML) - two of the most biologically active antimicrobial fatty acids and ...
Bo Kyeong Yoon +6 more
semanticscholar +1 more source
Using quartz crystal microbalance-dissipation and time-lapse fluorescence microscopy, we demonstrate that adding mixtures of lauric acid (LA) and glycerol monolaurate (GML) - two of the most biologically active antimicrobial fatty acids and ...
Bo Kyeong Yoon +6 more
semanticscholar +1 more source
Optimization of Distilled Monoglycerides Production
Applied Biochemistry and Biotechnology, 1996Monoglycerides (MG) are emulsifiers widely used in food and pharmaceutical industries. Current industrial processes for MG production consist of the interesterification of triglycerides with glycerol (GL), in the presence of inorganic catalysts at high temperatures (> 200 degrees C).
Leonardo Vasconcelos, Fregolente +3 more
openaire +3 more sources
Colloids and Surfaces B: Biointerfaces, 2019
The effect of the adsorption behavior of soy proteins hydrolysates and monoglycerides on the properties of the film at oil-water interfaces in emulsions and emulsion stability was investigated.
Wenpu Chen +8 more
semanticscholar +1 more source
The effect of the adsorption behavior of soy proteins hydrolysates and monoglycerides on the properties of the film at oil-water interfaces in emulsions and emulsion stability was investigated.
Wenpu Chen +8 more
semanticscholar +1 more source