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

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
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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 ...
Songnan Li, Sixin Huang, Shahid Ahmed Junejo   +2 more
exaly   +3 more sources

Responsive Emulsion Gels with Tunable Properties Formed by Self-Assembled Nanofibrils of Natural Saponin Glycyrrhizic Acid for Oil Structuring

Journal of Agricultural and Food Chemistry, 2017
Saponin nanofibrils assembled from natural glycyrrhizic acid (GA) have been recently shown to be an effective structurant for edible oil structuring. This work showed that the microstructure and mechanical properties of the novel emulsion gels formed by ...
Zhili Wan, Xiao-Quan Yang, Shou-Wei Yin   +2 more
exaly   +2 more sources

Composition and Structure of the Oil Sediments of Resinous Oil

Химия твердого топлива, 2023
The study of the distribution of sediment formed from test oil on the sediment-forming surface at different temperature gradients was typical for resinous oils: the amount of oil sediment increased with decreasing oil temperature, and its maximum corresponded to temperatures closest to the pour point of oil.
Yu. V. Loskutova, I. V. Prozorova, G. I. Volkova, N. V. Yudina   +3 more
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Chaotic structure of oil prices

AIP Conference Proceedings, 2018
Ozaksoy Sonustun, Fulya (Dogus Author) -- #nofulltext# -- Conference full title: 6th International Eurasian Conference on Mathematical Sciences and Applications, IECMSA 2017; Budapest; Hungary; 15 August 2017 through 18 August 2017.
Bildirici, Melike Elif, Özaksoy Sonüstün, Fulya   +1 more
openaire   +3 more sources

The Colloidal Structure of Crude Oil and the Structure of Oil Reservoirs

Energy & Fuels, 2007
Large sand bodies in the subsurface are shown to provide a unique laboratory for understanding both reservoirs and crude oils. Here, we treat the discovery by downhole fluid analysis of a gravitational concentration gradient of asphaltenes, the most dense component of crude oil, in a 2500-ft column of crude oil in the reservoir. The continuous trend of
Oliver C. Mullins, Soraya S. Betancourt, Myrt E. Cribbs, Francois X. Dubost, Jefferson L. Creek, A. Ballard Andrews, Lalitha Venkataramanan   +6 more
openaire   +1 more source

The structure of the glycerides of ergot oils

Lipids, 1966
AbstractThe oils from sclerotia or from suitable mycelial cultures ofClaviceps purpurea (ergot) contain up to 44% of ricinoleic acid but no free hydroxyl groups. This is due to the presence of, besides normal triglycerides, tetra‐acid, penta‐acid and hexa‐acid triglycerides.
L J, Morris, S W, Hall
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Rheology of Structured Oils

Journal of Engineering Physics and Thermophysics, 2017
Rheological models of structured oils are proposed and compared with available experimental data on oils from different deposits. It is shown that structured oils can possess properties of Bingham and power-law non-Newtonian fluids.
G. I. Kelbaliev, S. R. Rasulov, A. G. Rzaev, G. R. Mustafaeva   +3 more
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Novel approaches to oil structuring via the addition of high-pressure homogenized agri-food residues and water forming capillary bridges

Journal of Food Engineering, 2018
The suspension of micronized agri-food residues, such as tomato peels and spent coffee grounds, at 25% vol in peanut oil, results in the formation of a sample-spanning network (capillary suspension) upon the addition of a secondary immiscible fluid, such
Gianpiero Pataro, Giovanna Ferrari, Francesco Donsì   +2 more
exaly   +2 more sources

Micellization in vegetable oils: A structural characterisation

Colloids and Surfaces B: Biointerfaces, 2017
The solubilisation of polar and polyphenol antioxidant in vegetable oils was studied. It was shown that the use of a polyglyceryl-3-diisostearate (PG3DS), a bio-sourced emulsifier well known in cosmetics, increases the yield of solubilisation thanks to some aggregation properties analysed using x-ray scattering technique.
Ophélie, Fadel, Luc, Girard, Donatien, Gomes Rodrigues, Pierre, Bauduin, Xavier, Le Goff, Anne, Rossignol-Castera, Annabelle, L'Hermitte, Olivier, Diat   +7 more
openaire   +2 more sources