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Phytosterols-induced viscoelasticity of oleogels prepared by using monoglycerides
Food Research International, 2017Mohd Dona Bin Sintang +2 more
exaly +2 more sources
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
, 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
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
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
Physical Chemistry, Chemical Physics - PCCP, 2018 The attractiveness of new omega-3 (ω-3) polyunsaturated fatty acid (PUFA) monoglycerides (MAGs) lies in the amphiphilic nature and the beneficial health effects as PUFA precursors in various disorders including cancer, pulmonary hypertension, and ...
Xian Shao +4 more
semanticscholar +2 more sources
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
Food Chemistry
Monoglycerides are widely used in flour-based products, but the roles of their dispersibility and acyl chain length remain unclear. This study investigated the effects of monoglycerides with different chain lengths (C12, C16, C18) dispersed in deionized ...
Zehua Zhang +6 more
semanticscholar +1 more source
Monoglycerides are widely used in flour-based products, but the roles of their dispersibility and acyl chain length remain unclear. This study investigated the effects of monoglycerides with different chain lengths (C12, C16, C18) dispersed in deionized ...
Zehua Zhang +6 more
semanticscholar +1 more source
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
semanticscholar +1 more source
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