Results 11 to 20 of about 126,616 (285)
Effect of Oil Phase Structuring on the Formation and Oxidative Stability of Soy Protein-Based Algal Oil Nanoemulsions [PDF]
Shipin Kexue, 2023 In this study, highly stable algal oil-based nanoemulsions stabilized by a combination of soy protein isolate (SPI) and stevioside (STE) were prepared by pre-structuring the oil phase.
YANG Yunyi, CAO Muxi, CHEN Wenrong, WAN Zhili, FANG Suqiong, YANG Xiaoquan
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Gels, 2022 We formulated and characterized oleogels based on montmorillonite clay and vegetable oils that could serve as eco-friendly semi-solid lubricants. In particular, we studied the influence of the physical-chemical properties of olive, castor, soybean ...
M. A. Martín-Alfonso +3 more
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Molecules, 2021 Electrostatic interaction between protein and polysaccharides could influence structured liquid oil stability when emulsification is used for this purpose.
Eliana Marcela Vélez-Erazo +3 more
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Gels, 2021 The modern brewing industry generates high amounts of solid wastes containing biopolymers—proteins and polysaccharides—with interesting technological and functional properties. The novelty of this study was to use raw by-product from the brewing industry
Adrián López-García +3 more
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Oilseeds and fats, crops and lipids, 2023 Oleosomes have emerged in the last decade as a multipurpose oil-in-water emulsion suitable for engineering new lipids materials. The need to increase alternative and sustainable methods to modulate the rheological properties of emulsions has been the ...
Zambrano Solorzano Juan Carlos +1 more
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Use of Oleogels to Replace Margarine in Steamed and Baked Buns
Foods, 2021 Bakery products are usually formulated with solid fats, like margarines and shortenings, which contain high levels of saturated and trans-fatty acids and have negative effects on human health.
Santiago Bascuas +4 more
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Gels, 2022 Bigel (BG) has been shown to be promising for the food industry due to the possibility to manipulate the properties of the system by adjusting the ratio of each individual phase, namely the hydrogel (H) and oleogel (O) phases. This work aimed to evaluate
Lívia Alves Barroso +2 more
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Structuring vegetable oils through enzymatic glycerolysis for water-in-oil emulsions
Food Chemistry, 2023 Enzymatic glycerolysis is a biotechnological process for structuring vegetable oils. This study investigates the kinetics of glycerolysis of peanut oil and explores the potential of the resulting structured oil to enhance the physical stability of water-in-oil emulsions.
Ecaterina Savchina +5 more
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Foods, 2022 Aquafaba is a liquid residue of cooked pulses, which is generally discarded as waste. However, it is rich in proteins and, thus, can be used as a plant-based emulsifier to structure vegetable oil.
Graziele Grossi Bovi Karatay +2 more
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Evaluation of Oleogels Stabilized by Particles of Birch Outer Bark Extract through a Novel Approach
Gels, 2023 Structuring liquid oils into oleogels using natural and abundant biomass components as gelling agents is of great significance in fields such as foods, pharmaceuticals, and cosmetics.
Sanita Vitolina +7 more
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