Results 1 to 10 of about 433 (114)

Olive Oil Oleogel Formulation Using Wax Esters Derived from Soybean Fatty Acid Distillate

Biomolecules, 2020
Oleogelation is an emerging technology to structure oils, which can be widely used to substitute saturated and trans fats. Extra virgin olive oil is widely recognized for its high nutritional value, but its utilization in oleogel production is currently ...
Aikaterini Papadaki, Nikolaos Kopsahelis, Denise M. G. Freire, Ioanna Mandala, Apostolis A. Koutinas   +4 more
doaj   +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

Food Science &Nutrition, Volume 14, Issue 2, February 2026.
Higher rice bran wax ratios produced firmer, more stable oleogels. Lower wax concentrations resulted in weak structuring and phase separation. Oil‐binding capacity increased noticeably with RBW content. Thermal and textural properties improved in proportion to wax concentration.
Farhang Hameed Awlqadr, Othman Abdulrahman Mohammed, Syamand Ahmed Qadir, Ako Mahmood Qadir, Aryan Mahmood Faraj, Khaled Arab   +5 more
wiley   +1 more source

Nanowire-based squalene oleogel repairs skin photoaging

Journal of Nanobiotechnology
Long-term exposure to ultraviolet B (UVB) radiation induces the accumulation of free radicals in the skin, resulting in oxidative damage and accelerated aging. As a natural anti-oxidant, squalene has been applied as a cosmetic additive.
Li Yan, Zeyang Liu, Yulian Zeng, Xiuru Ji, Han Wang, Dalong Ni, Meng Pan   +6 more
doaj   +1 more source

Developing edible oleogels structure prepared with emulsion-template approach based on soluble biopolymer complex

Food Chemistry: X
The utilization of edible oleogels as oil structures has been proven to comprise a suitable alternative to fat. In this research, whey protein concentrate (WPC) oleogel structure was designed and improved by the creation of a soluble complex of WPC-basil
Mozhdeh Sarraf, Sara Naji-Tabasi, Adel Beig-Babaei, José Enrique Moros, Maria Carmen Sánchez Carrillo, Adrián Tenorio-Alfonso   +5 more
doaj   +1 more source

Development and Textural Property Regulation of Pickering Type Bigel‐Based Low‐Fat Spread

Food Frontiers, Volume 7, Issue 1, January 2026.
Whey protein microparticles (WPM) content actively controlled the microstructure and rheological property of Pickering type bigel‐based low‐fat spread and thus its salt release profiles, oral tribology, texture, and sensory properties. ABSTRACT Enhancing textural properties through structural design is a significant direction in food science.
Wenni Tian, Lang Liu, Suqiong Fang, Zhe Li, Ronghai Hu, Wenrong Chen, Jie Xiao   +6 more
wiley   +1 more source

Betulin-Based Oleogel to Improve Wound Healing in Dystrophic Epidermolysis Bullosa: A Prospective Controlled Proof-of-Concept Study

Dermatology Research and Practice, 2017
Introduction. Skin fragility and recurrent wounds are hallmarks of hereditary epidermolysis bullosa (EB). Treatment options to accelerate wound healing are urgently needed. Oleogel-S10 contains a betulin-rich triterpene extract from birch bark.
Agnes Schwieger-Briel, Dimitra Kiritsi, Christoph Schempp, Cristina Has, Hauke Schumann   +4 more
doaj   +1 more source

Effect of silicone oil on the microstructure, gelation and rheological properties of sorbitan monostearate–sesame oil oleogels

Asian Journal of Pharmaceutical Sciences, 2018
Oleogels contain oil or a non-polar liquid which is gelled with an agent called an organogelator. The aim of this study was to evaluate the effects of the addition of silicone oil (cyclopentasiloxane) to the gelation process and to the properties of ...
Mya Thet Htar Swe, Panida Asavapichayont
doaj   +1 more source

Sunflower Oil–Beeswax Oleogels and Bigels Enriched With Quercetin‐Rich Onion Phenolics for Biscuit Fat Replacement: Physicochemical, Antioxidant, and Stability Outcomes

Food Science &Nutrition, Volume 14, Issue 1, January 2026.
Sunflower oil–beeswax bigels delivered oleogel‐like functionality while softening the network and modestly lowering melting behavior; phenolic enrichment with a quercetin‐rich onion extract increased antioxidant capacity without altering mechanics.
Mahmoud Younis, Mohamed Abdelbaset Salama, Diaeldin Omer Abdelkarim, Reham M. Kamel, Said El Harkaoui, Mostafa Ali, Eslam Elshaqwir, Mohamed Abdin, Mohamed El‐Bana, Mona Hussein Hassan, Maha Gomaa, Mohamed Saleh, Amira H. Sharshar, Amira E. Abd El‐Gwad, Menna Allah M. Youssef, Shimaa E. Abd EL‐Hamed, Alshaimaa M. Hamouda, Naglaa K. Beltagy, Tahia R. Al‐Khawaga, Mariam A. El‐Khatib, Nahla A. Felays, Mahmoud Elsayed   +21 more
wiley   +1 more source

Preparation of Chitosan Oleogel from Capillary Suspension and Its Application in Pork Meatballs

Gels
In the oil dispersion of chitosan, the formation of a capillary bridge was triggered by adding a small amount of water to obtain an oleogel. With this method, the types of liquid oil and the ratio of oil/chitosan/water were explored to achieve an optimal
Shishuai Wang, Zhongqin Fan, Xinya Huang, Yue Gao, Hongwei Sui, Jun Yang, Bin Li   +6 more
doaj   +1 more source

Effects of Adding Micronutrient Mixtures to a Model Dark Chocolate System and Partially Replacing the Fat Phase with a Structuring Oleogel

Foods
Supplements improve consumers’ health and well-being. Oleogels are fat substitutes that offer nutritional and structural improvements to foods. This study aimed to formulate and observe chocolate’s structural differences and properties supplemented with ...
Paulo Henrique Silva Santos, Cristina Kaori Suzuki, Suzana Caetano da Silva Lannes   +2 more
doaj   +1 more source