Results 11 to 20 of about 7,912 (294)
Use of Agri-Food Residues for Oil Structuring and Functionalization
Chemical Engineering Transactions, 2017 The residues from agri-food industry often represent an environmental burden, despite the fact that they are still rich in several intracellular compounds, which can be efficiently valorized if adequately recovered.
G. Ferrari, W. Mustafa, F. Donsi
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Dispersed free phytosterols as structuring agents in lipid systems with reduced saturated fat
Grasas y Aceites, 2017 The negative effects of trans fatty acids and saturated fatty acids in food have been widely discussed and this has led to progressive changes in the legislation of many countries.
K. R.R. Godoi +5 more
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Recent Advances in Femtosecond Laser-Induced Surface Structuring for Oil–Water Separation
Applied Sciences, 2019 Femtosecond (FS) laser-induced surface structuring is a robust, maskless, non-contact, and single-step process for producing micro- and nanoscale structures on a material’s surface, which remarkably alters the optical, chemical, wetting, and ...
Ali Sami Alnaser +3 more
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Exploring Cellulose Triacetate Nanofibers as Sustainable Structuring Agent for Castor Oil: Formulation Design and Rheological Insights [PDF]
GelsDeveloping gelled environmentally friendly dispersions in oil media is a hot topic for many applications. This study aimed to investigate the production of electrospun cellulose triacetate (CTA) nanofibers and to explore their potential application as a ...
M. A. Martín-Alfonso +4 more
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Tailoring Properties of Mixed-Component Oleogels: Wax and Monoglyceride Interactions Towards Flaxseed Oil Structuring. [PDF]
Gels, 2020 The combination of oleogelators in oil structuring has an untapped potential, since effective pairs have usually been found by serendipity. The aim of this work was to evaluate the combination of berry (BEW) or sunflower wax (SHW) with glycerol ...
Barroso NG +3 more
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GelsIn contrast to rapeseed oil, pumpkin seed oil has yet to be well investigated in terms of oleogelation, and, to the best of our knowledge, no study related to the use of ethylcellulose (EC) in the structuring of this oil has been identified in the ...
Claudiu-Ștefan Ursachi +6 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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