Results 21 to 30 of about 6,402 (255)
OIL AND THE MACROECONOMY: A QUANTITATIVE STRUCTURAL ANALYSIS [PDF]
Journal of the European Economic Association, 2009 We model an open economy where macroeconomic variables fluctuate in response to oil supply shocks, as well as aggregate demand and supply shocks generated domestically and abroad. We use several robust predictions of the model to identify five fundamental shocks underlying the fluctuations of the (real) oil price, the US activity and the global ...
LIPPI F, NOBILI, ANDREA
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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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Stabilizing and structuring oil–oil interfaces by molecular brush surfactants
Aggregate, 2022 Oil‐in‐oil emulsions provide a unique platform for numerous applications not compatible with water or aqueous systems. However, the limited types and complicated synthesis process of surfactants are problematic.
Beibei Wang +4 more
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Preparation of Protein Oleogels: Effect on Structure and Functionality
Foods, 2020 Among available structuring agents that have been used to provide solid properties to liquid oils, protein is a more recent candidate. Due to their nutritional value and high consumer acceptance, proteins are of special interest for the preparation of ...
Annika Feichtinger, Elke Scholten
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Structure and properties of oil bodies in diatoms [PDF]
Philosophical Transactions of the Royal Society B: Biological Sciences, 2017 Diatoms accumulate triacylglycerols in spherical organelles called oil bodies when exposed to nutrient deprivation conditions. Oil body biology in diatoms has attracted significant attention due to the complexity of the intracellular organelles and the unique combination of genes generated by the evolutionary history of secondary endosymbiosis.
Yoshiaki Maeda +3 more
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Structuring vegetable oils through enzymatic glycerolysis for water-in-oil emulsions
Food Chemistry, 2023 Enzymatic glycerolysis is a biotechnological process for structuring vegetable oils. This study investigates the kinetics of glycerolysis of peanut oil and explores the potential of the resulting structured oil to enhance the physical stability of water-in-oil emulsions.
Ecaterina Savchina +5 more
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Rheological, thermal, and microstructural data of lemon essential oil structured with fatty gelators
Data in Brief, 2020 Traditionally, oil structuring has been conducted merely in vegetable oils. Alternatively, essential oil structuring provides a great opportunity to develop the topical application of these oils without causing allergic contact dermatitis and improving ...
Sergio Cabrera, John Rojas
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Chemical Engineering Transactions, 2023 Reducing the intake of harmful trans-fats and saturated fats in the diet, by replacing detrimental fats with healthier oils, without affecting the organoleptic properties of the food product, represent a formidable challenge for the scientific community.
Annachiara Pirozzi, Francesco Donsì
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Current Research in Food Science, 2022 Oleogel design based on emulsions using food grade polymers is a potential strategy for replacing saturated and trans fats. The aim of this paper is the characterization of sunflower oil-based oleogels structured by a non-surface-active polysaccharide ...
M. Espert +3 more
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