Oils, fats, and waxes - Open Access .click

Results 141 to 150 of about 25,019 (269)

Salidroside Ameliorates Polycystic Ovary Syndrome in Mice by Regulating the AKT/NF‐κB/NLRP3‐HAS2 Axis

Food Science &Nutrition, Volume 14, Issue 4, April 2026.
Salidroside ameliorates PCOS via inhibiting the ROS‐AKT/NF‐κB axis and suppressing NLRP3 inflammasome activation. It disrupts the NLRP3–LAP‐TGFβ1 interaction to block TGF‐β‐SMAD2/3 signaling and consequent ovarian fibrosis. Together with hyaluronan synthase 2 (HAS2) downregulation, these effects alleviate inflammation and hyaluronan overaccumulation ...
Jing‐hang Li +14 more
wiley +1 more source

Optimization of Microfibrillated and Nanofibrillated Cellulose Coating to Improve Performance of Paperboard Intended for Food Packaging Applications

Packaging Technology and Science, Volume 39, Issue 4, Page 351-366, April 2026.
This study aims to optimise the application methods of a biobased suspension of micro/nano cellulose fibrils from agro‐biomass subjected to high‐pressure homogenisation. Two methods were selected, bar coating (BC) and spray coating (SC), and were tested using an LF factorial design with 3 levels and 2 factors.
Andrea Feroce +2 more
wiley +1 more source

Factors Influencing Undesirable Sensory Properties in Protein Hydrolysates and Remediation Strategies for Food Applications

Journal of Food Science, Volume 91, Issue 4, April 2026.
ABSTRACT Enzymatic hydrolysis is used to produce protein hydrolysates from animal‐ and plant‐based sources, which are widely utilized in industry due to their nutritional, functional, and bioactive properties. However, these hydrolysates can exhibit unattractive sensory properties, such as off‐flavors or off‐odors, which limit their use in food ...
Tejaswini R. B. Ramakrishna +7 more
wiley +1 more source

Physicochemical, Thermal and Textural Characterization of Olive Pomace Oil and Argan Oil Oleogels Prepared with Different Oleogelators. [PDF]

Gels
Kırkyol M +5 more
europepmc +1 more source

Report on Oils, Fats and Waxes

Journal of AOAC INTERNATIONAL, 1936
openaire +1 more source

OsMYB99 Modulates Grain Wax Biosynthesis and Redox Homeostasis to Control Head Rice Yield and Chalkiness

Plant Biotechnology Journal, Volume 24, Issue 4, Page 2457-2474, April 2026.
ABSTRACT Head rice yield (HRY) is a crucial quality trait that determines the final commodity yield and commercial value of rice. Conversely, chalkiness represents an undesirable appearance characteristic, significantly impairing rice marketability. Thus, developing rice germplasms with superior HRY and appearance traits is highly desirable for rice ...
Tengwei Yu +6 more
wiley +1 more source

Functional evaluation of wax-based oleogels as solid fat replacers for designing low saturated fat plant-based meat analogues. [PDF]

NPJ Sci Food
Park YS, Jeong S, Lee S.
europepmc +1 more source

Maize‐derived arabinoxylans modulate starch pasting, gel structure, and retrogradation

Journal of the Science of Food and Agriculture, Volume 106, Issue 4, Page 2300-2310, 15 March 2026.
Abstract BACKGROUND Starch–fiber interactions play a paramount role in determining the functional quality and stability of starch‐based food products. This study systematically examined how maize arabinoxylans (MAX) influences the hydration, pasting, textural, and microstructural properties of maize starch gels.
Nicola Gasparre, Fatma Boukid, Cristina M Rosell +2 more
wiley +1 more source

Characterization of Chickpea Seed Oil and Its Structuring Into Oleogels Using Rice Bran Wax: A Study on the Physicochemical, Thermal, Textural, and Antioxidant Properties for Potential Use in Health-Conscious and Sustainable Food Products. [PDF]

Food Sci Nutr
Awlqadr FH +5 more
europepmc +1 more source

Predicting the quality of cookies with oleogel as a shortening substitute using hyperspectral imaging and artificial intelligence. [PDF]

Curr Res Food Sci
Jeong S, Hwang J, Lim J, Lee S.
europepmc +1 more source

medicine
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