Results 11 to 20 of about 6,402 (255)
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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Structural transformation and the oil price [PDF]
Review of Economic Dynamics, 2014 Abstract What part of the high oil price can be explained by structural transformation in the developing world? Will continued structural transformation in these countries result in a permanently higher oil price? To address these issues I identify an inverted-U shaped relationship in the data between aggregate oil intensity and the extent of ...
University of Minnesota +1 more
openaire +3 more sources
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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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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Gelation Behavior and Stability of Multicomponent Sterol-Based Oleogels
Gels, 2022 Novel fat mimetic materials, such as oleogels, are advancing the personalization of healthier food products and can be developed from low molecular weight compounds such as γ-oryzanol and β-sitosterol.
Artur J. Martins +5 more
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