Camellia Oil Oleogels Structured with Walnut Protein–Chitosan Complexes: Preparation, Characterization, and Potential Applications [PDF]
GelsAs a step towards the substitution of saturated fats with camellia oil in foods, a camellia oil-based oleogel was prepared using a walnut protein isolate–chitosan (WPI-CS) composite via an emulsion template method.
Jun An +4 more
doaj +2 more sources
Genotoxic risk in humans and acute toxicity in rats of a novel oral high-dose coenzyme Q10 oleogel [PDF]
Toxicology Reports, 2021 Coenzyme Q10 (CoQ10) supplementation has demonstrated to be safe and effective in primary and secondary CoQ10 deficiencies. Previously, we have designed a high-dose CoQ10 oleogel (1 g/disk) with excipients used in quantities that do not represent any ...
Natalia Ehrenhaus Masotta +5 more
doaj +3 more sources
Foods, 2023 The combined interactions between ethylcellulose (EC) and natural waxes to structure edible oil are underexplored. To reduce the high EC concentration required to form a functional oleogel, novel oleogels were prepared using a 50% critical concentration ...
Ziyu Wang +3 more
doaj +3 more sources
Characteristics of oleogel prepared from red palm oil using hybrid oleogelator [PDF]
E3S Web of Conferences, 2023 The combination of oleogelators had potential to exploit synergistic effects that contributed to functionality of oleogel. Red palm oil provided high carotenoids which add nutrition to oleogel.
Pakpahan Novriaman +2 more
doaj +2 more sources
Color Development in Carotenoid-Enriched Bigels: Effects of Extraction Method, Saponification, and Oleogel-to-Hydrogel Ratios on CIELAB Parameters [PDF]
GelsBigels are promising delivery systems for bioactive compounds, combining the properties of hydrogels and oleogels. Pequi carotenoids, characterized by their natural yellow fluorescence, hold potential to replace the artificial dye tartrazine in foods ...
Caroline Ramos-Souza +2 more
doaj +2 more sources
Physico-chemical and Sensory Characteristics of Beef Sausage with the Addition of Modified Porang Glucomannan (Amorphophallus muelleri Blume) Oleogel [PDF]
AgritechFat is capable of affecting the physico-chemical and sensory characteristics of beef sausage. However, the use of beef fat can increase the cholesterol content, showing the need for suitable substitute such as oleogel.
I Wayan Rai Widarta +4 more
doaj +3 more sources
Comparative evaluation of structured oil systems : shellac oleogel, HPMC oleogel, and HIPE gel [PDF]
European Journal of Lipid Science and Technology, 2015 In lipid-based food products, fat crystals are used as building blocks for creating a crystalline network that can trap liquid oil into a 3D gel-like structure which in turn is responsible for the desirable mouth feel and texture properties of the food ...
Brun +37 more
core +5 more sources
Development, Characterization, and Stability of Margarine Containing Oleogels Based on Olive Oil, Coconut Oil, Starch, and Beeswax [PDF]
GelsThe removal of partially hydrogenated fats, as well as the substitution of saturated fats with healthier alternatives, has become increasingly common due to their well-established association with adverse health effects.
Bárbara Viana Barbosa Naves +4 more
doaj +2 more sources
Submicron-oleogel particles for enhanced oral delivery of hydrophobic compounds: In vitro and in vivo proof of concept [PDF]
Materials Today BioOral administration is the preferred route for drug and bioactive delivery, although it raises great challenges due to the involvement of the gastrointestinal system and limited bioavailability.
Areen Ashkar +4 more
doaj +2 more sources
Nanowire-based squalene oleogel repairs skin photoaging [PDF]
Journal of NanobiotechnologyLong-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 +6 more
doaj +2 more sources