Development and Functional Characterization of an Interesterified Fully Hydrogenated Rapeseed Oil/Sea Buckthorn Oil Fat System for Non-Tempered Confectionery Glazes. [PDF]
MoleculesDalabayev A +5 more
europepmc +1 more source
Fabrication of robust and durable superamphiphobic aluminum alloy and zinc surfaces via dual sandblasting and steam treatment. [PDF]
Int J Adv Manuf TechnolHassan LB, Saadi NS, Karabacak T.
europepmc +1 more source
In Vitro Digestibility and Structural Evaluation of Pea Protein-Based Emulsion-Filled Gels Designed for Dysphagia-Friendly Nutrition. [PDF]
GelsBartkuvienė I +4 more
europepmc +1 more source
Tuning Gelation of Insect Proteins: Effect of Ionic Strength on <i>Acheta domesticus</i> Protein Extracts. [PDF]
GelsLanza RF +6 more
europepmc +1 more source
Rice bran wax-structured macadamia oleogels and temperature-responsive water-in-oil emulsions: Fabrication, characterization and astaxanthin delivery. [PDF]
Curr Res Food SciShuai X +7 more
europepmc +1 more source
Alternative Routes to Oil Structuring
SpringerBriefs in Food, Health and Nutrition, 2015 This Springer Brief gives an overview of recent research conducted in the area of oil structuring starting with a detailed introduction on oleogelation and properties of food-approved building blocks followed by the discussion of some illustrative ...
Ashok R Patel
exaly +3 more sources
Alternative Oil Structuring Techniques: Oil Powders, Double Emulsions and Oil Foams
, 2022 The structure of many lipid-rich products is based on the presence of a crystal network formed by a triacylglycerol (TAG) hardstock entrapping liquid oil. These foods thus contain a high content of saturated fatty acids, which is one of the key factors contributing to cardiovascular diseases.
Zijian Zhi +2 more
openaire +2 more sources