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Oleogels: Uses, Applications, and Potential in the Food Industry. [PDF]

Gels
Abe AA, Aiello I, Oliviero Rossi C, Caputo P.   +3 more
europepmc   +1 more source

Reversible Phase Transitions of Anionic and Cationic Surfactant Mixtures Drive Shape Morphing Droplets. [PDF]

Adv Mater
Frank BD, Romero P, Concellón A, Zeininger L.   +3 more
europepmc   +1 more source

Management control of interfirm transactional relationships: the case of industrial renovation and maintenance [PDF]

Meer-Kooistra, J. van der, Vosselman, E.G.J.   +1 more
core   +1 more source

Fabrication of curcumin-loaded emulgel and its application in low-calorie and functional cake. [PDF]

Sci Rep
Alami BM, Arianfar A, Sani AM, Tabasi SN.   +3 more
europepmc   +1 more source

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Oil structuring from porous starch to powdered oil: Role of multi-scale structure in the oil adsorption and distribution

International Journal of Biological Macromolecules, 2023
Oil structuring from porous starch is a potential alternative for the industrial production of powdered oil, but their relationship between starch multi-scale structure and oil adsorption characteristics was not clear. This study compared the role of multi-scale structure of porous starch (PS) prepared by normal and waxy maize starch in the oil ...
Miao, Shao, Songnan, Li, Sixin, Huang, Shahid Ahmed, Junejo, Yi, Jiang, Bin, Zhang, Qiang, Huang   +6 more
openaire   +2 more sources

Polymer coated fat crystals as oil structuring agents: Fabrication and oil-structuring properties

Food Hydrocolloids, 2021
Abstract Oleogel has attracted the interest of food scientists and the food industry as an interesting alternative for solid fat in food products. Certain hydrophilic polymers, such as gelatin (GTA), are known to form gel structures in water, but fail to structure apolar solvents due to incompatibility. The hydrophilic polymers can only be introduced
Mohd Dona Bin Sintang, Sabine Danthine, Iris Tavernier, Davy Van de Walle, Chi Diem Doan, Dimas Rahadian Aji Muhammad, Tom Rimaux, Koen Dewettinck   +7 more
openaire   +2 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, Koen Dewettinck, Filip van Bockstaele   +2 more
openaire   +1 more source