Results 1 to 10 of about 429,105 (280)
Hardness, plasticity, and oil binding capacity of binary mixtures of natural waxes in olive oil [PDF]
Current Research in Food Science, 2022 In this study, olive oil oleogels structured with less than 4% binary blends of sunflower wax (SFW), rice bran wax (RBW), candelilla wax (CDW), and beeswax (BW) were characterized. Among the different binary wax oleogels, samples structured with 3% (w/w)
Saeed M. Ghazani +2 more
doaj +6 more sources
JAOCS, Journal of the American Oil Chemists' SocietyAbstractThe ability of a fat crystal network to entrap liquid oil is known as oil binding capacity (OBC) and is an imperative property in semi‐solid fats for use in confectionary, bakery, and snack products. Understanding the factors that increase the OBC of fats is crucial for developing fat‐based foods that are more resistant to unwanted oil ...
Farnaz Maleky, Silvana Martini
exaly +2 more sources
Effect of κ-Carrageenan on the Microstructure and Properties of Beeswax-Based Emulsion Gels [PDF]
Shipin Kexue, 2023 Emulsion gels (EG) and bigels (BG) were prepared by high-speed shear treatment of a mixture of beewax oleogels with pure water or κ-carrageenan hydrogel in the absence of emulsifiers, respectively.
SUN Yahui, HAN Lijuan, SU Lingzhi, CHANG Mengdi, ZHANG Shiqi, ZHAO Zhouqiao, HE Junbo, QI Yutang, ZHAO Lei
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Studying Some The Functional Properties of Tamarind Tamarindus indica L. Mucilage [PDF]
Al-Qadisiyah Journal For Agriculture Sciences, 2020 The present study aimed to extract the mucilage from Tamarind Tamarindus indica L and studying some the functional properties . The values of solubility , water binding capacity and viscosity for tamarind seed mucilage were: 87.4 , 17.54 and 13.7 ...
Ahmed H. A. Al-Jobouri
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Oleogels—Their Applicability and Methods of Characterization
Molecules, 2021 Oleogels or, more precisely, non-triglyceride structured lipid phases have been researched excessively in the last decade. Yet, no comprehensive knowledge base has emerged, allowing technology elevation from the laboratory bench into the industrial food ...
Eckhard Flöter +3 more
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The Pivotal Step of Structure Formation and Oil-Binding Capacity of Polyglucosamine
Polymer Science & TechnologyJonas Dörr, Markus Gallei
exaly +2 more sources
Optimization of Hazelnut Spread Based on Total or Partial Substitution of Palm Oil
Foods, 2023 Palm oil is widely used in the manufacturing of hazelnut-based spreads due to its unique fatty acid and triacylglycerol profile and, thus, its crystallization behaviour, which makes it suitable for use in fat-based spreadable products.
Francesco Marra +4 more
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Shipin gongye ke-ji, 2023 Oleogels were prepared by adding different mass ratios of carnauba wax (CW) and monoglyceride (MG) to high-oleic sunflower oil as oil phase. The oleogelator concentration was fixed at 5%, and the effects of different CW and MG mass ratios on the ...
Lina SU +5 more
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Oil binding capacity and related physicochemical properties of commercial plant protein products
Food BioscienceMaria Wittmüss, Timon Heyn
exaly +2 more sources
A proposal standard methodology for the characterization of edible oil organogelation with waxes
Grasas y Aceites, 2020 Saturated and trans fatty acids play a significant role in the plastic properties of food. However, health recommendations suggest limiting their intake.
D. Canizares, P. Angers, C. Ratti
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