Influence of the Oil Structuring System on Lipid Hydrolysis and Bioaccessibility of Healthy Fatty Acids and Curcumin [PDF]
Gels, 2023 Oleogels (OG) and gelled emulsions (GE) were elaborated with a mixture of olive and chia oils (80:20 ratio) without and with the incorporation of the health-related compound curcumin.
Susana Cofrades +6 more
doaj +2 more sources
Emulsion-Templated Liquid Oil Structuring with Egg White Protein Microgel- Xanthan Gum [PDF]
Foods, 2023 In this study, oleogels were prepared by the emulsion-template method using egg-white protein microgel as a gelator and xanthan gum (XG) as thickener. The physicochemical properties of the emulsion and oleogels were investigated.
Yujie Su +7 more
doaj +2 more sources
Aqueous Solutions of Oil-Soluble Polyglycerol Esters: Structuring and Emulsifying Abilities [PDF]
MoleculesThe polyglycerol esters (PGEs) of fatty acids have a wide range of HLB values and applications in diverse industries, such as pharmaceuticals and cosmetics. While the physicochemical properties of oil-soluble PGEs dissolved in oil phases are well studied
Rumyana Stanimirova +3 more
doaj +2 more sources
Stabilizing and structuring oil–oil interfaces by molecular brush surfactants
Aggregate, 2022 Oil‐in‐oil emulsions provide a unique platform for numerous applications not compatible with water or aqueous systems. However, the limited types and complicated synthesis process of surfactants are problematic.
Beibei Wang +4 more
doaj +3 more sources
Submicron-oleogel particles for enhanced oral delivery of hydrophobic compounds: In vitro and in vivo proof of concept [PDF]
Materials Today BioOral administration is the preferred route for drug and bioactive delivery, although it raises great challenges due to the involvement of the gastrointestinal system and limited bioavailability.
Areen Ashkar +4 more
doaj +2 more sources
Rheological and Physicochemical Characterization of Structured Chia Oil: A Novel Approach Using a Low-Content Shellac Wax/Beeswax Blend as Oleogelant [PDF]
GelsVegetable oils structured with natural wax blends have attracted increasing interest due to their tunable crystallization and gelling behavior. This study evaluated the structuring of chia oil (ChO) using low concentrations (1–5%) of a shellac wax (SW ...
Eduardo Morales +8 more
doaj +2 more sources
Replacing Hydrogenated Fat in Cookies with Oleogels Based on Butia odorata Seed Oil and Beeswax [PDF]
Food Technology and BiotechnologyResearch background. Hydrogenated fats are widely used to improve texture, flavor, and shelf life in processed foods, but their excessive consumption contributes to cardiovascular diseases.
Cristina Jansen-Alves +8 more
doaj +2 more sources
Ultra-Long-Chain Sorbitol Esters Tailoring Thermo-Responsive Rheological Properties of Oleogels [PDF]
FoodsOleogels must replicate the rheological behavior of saturated fats at processing and consumption temperatures to maintain their physical stability and sensory acceptance.
Marcelo Gomes Soares +4 more
doaj +2 more sources
Palm Oil-Free Structured Lipids: A Novel Structuring Fat for Sandwich Cookie Fillings [PDF]
FoodsThis study aimed to evaluate the efficacy of a palm oil-free structured lipid (SL) as a lipid base in sandwich-type cookie fillings. SL was enzymatically interesterified from a blend of soybean oil, high-oleic peanut oil, and crambe hard fat (34:34:32 ...
Vanessa Alves +7 more
doaj +2 more sources
Edible oil structuring : an overview and recent updates [PDF]
Food & Function, 2016 In recent years, research dealing with edible oil structuring has received considerable interest from scientific community working in the area of food formulation.
Dewettinck, Koen, Patel, Ashok
core +6 more sources