Results 161 to 170 of about 10,105 (218)
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Interaction of Monoglycerides with Starches
Starch - Stärke, 1974AbstractIn bread‐making practice, the emulsifier glycerolmonostearate (GMS) is commonly used as an improving agent, though the mechanism of its action is not fully elucidated. Most of earlier studies have been made on starches in molecular solution.
Lonkhuysen, H. van, Blankestijn, J.
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American Journal of Physiology-Legacy Content, 1957
The rate of absorption of glyceryl monooleate, when fed alone, appeared to be much slower than that of other glycerides. However, the monooleate was found to be relatively unavailable for absorption because a large part of it was retained for a time in the stomach as a thick gel.
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The rate of absorption of glyceryl monooleate, when fed alone, appeared to be much slower than that of other glycerides. However, the monooleate was found to be relatively unavailable for absorption because a large part of it was retained for a time in the stomach as a thick gel.
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Shear Nanostructuring of Monoglyceride Organogels
Food Biophysics, 2010The aim of the present research was to study the effect of shear on the crystallization behavior of monoglyceride organogels. To this end, organogels were prepared by mixing cod liver oil and saturated monoglycerides at 80°C and then crystallizing them at 20°C under shear rates ranging from 0 to 2,000 s−1.
DA PIEVE S +4 more
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Food Research International, 2019
The oleogelation process has become in a great interest area for the food sector. The aim of this study was to understand the effect of cooling temperature profiles (CTP) applied during oleogelation on microstructure and some macroscopic properties of ...
C. Palla +3 more
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The oleogelation process has become in a great interest area for the food sector. The aim of this study was to understand the effect of cooling temperature profiles (CTP) applied during oleogelation on microstructure and some macroscopic properties of ...
C. Palla +3 more
semanticscholar +1 more source
Journal of Food Science, 2019
The aim of this study was to investigate the effects of monoglycerides (MG) concentration (3, 4.5, and 6 wt%), cooling rate (0.1 and 10 °C/min), and high-intensity ultrasound (HIU) application on physical properties of oleogels from MG and high oleic ...
A. Giacomozzi +3 more
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The aim of this study was to investigate the effects of monoglycerides (MG) concentration (3, 4.5, and 6 wt%), cooling rate (0.1 and 10 °C/min), and high-intensity ultrasound (HIU) application on physical properties of oleogels from MG and high oleic ...
A. Giacomozzi +3 more
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Efficient emulsifying properties of monoglycerides synthesized via simple and green route
Journal of Dispersion Science and Technology, 2020Waste cooking oil is produced in enormous quantities every year, and may have negative effect on people’s health and environment in case of improper treatment. However, it is also a potential feedstock for production of bio-based materials. In this work,
Wangqu Liu +4 more
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Molecularly distilled monoglycerides
Journal of the American Oil Chemists' Society, 1950SummaryMonoglyceride concentrates of high purity can be readily prepared by molecular distillation. Their properties are, in general, about what would be expected from the high content of monoglycerides and absence of catalyst.The interfacial tension lowering produced by monoglycerides is essentially proportional to the monoester content of the ...
Noel H. Kuhrt +2 more
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Monoglyceride transacylase of rat-intestinal mucosa
Biochimica et Biophysica Acta, 1963Abstract 1. 1. Monoglyceride transacylase occurs in the small intestinal mucosa of the rat in two forms; one is a soluble protein in the cell sap, while the other is tightly associated with subcellular structures such as mitochondria and microsomes. 2. 2.
B, CLARK, G, HUBSCHIER
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Food Control, 2019
: Under deep frying conditions, edible oil will release a variety of deterioration chemicals that have been implicated in many diseases. Unscrupulous traders may refine used cooking oil and adulterate it as qualified edible oil, thus posing threats to ...
Guodong Cao +6 more
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: Under deep frying conditions, edible oil will release a variety of deterioration chemicals that have been implicated in many diseases. Unscrupulous traders may refine used cooking oil and adulterate it as qualified edible oil, thus posing threats to ...
Guodong Cao +6 more
semanticscholar +1 more source
The use of monoglycerides (MGs) as oil structuring agents has gained considerable attention in the last two decades due to their ability to create solid fat mimetic materials. This chapter provides a comprehensive analysis of MG oleogels, focusing on their fundamental properties.
Palla, Camila Andrea +1 more
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Palla, Camila Andrea +1 more
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