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Edible oil structuring: an overview and recent updates [PDF]
Food & Function, 2016 The recent updates in the field of edible oil structuring is reviewed with the help of suitable examples of structuring agents and edible applications.
Patel, Ashok, Dewettinck, Koen
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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
openaire +2 more sources
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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Foods, 2023 The combined interactions between ethylcellulose (EC) and natural waxes to structure edible oil are underexplored. To reduce the high EC concentration required to form a functional oleogel, novel oleogels were prepared using a 50% critical concentration ...
Ziyu Wang +3 more
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