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Physicochemical, Textural, and Rheological Properties of Bigels Prepared from Large Yellow Croaker Myofibrillar Proteins and κ-Carrageenan [PDF]
FoodsBigels combine the advantages of hydrogel and oleogel matrices, enabling simultaneous encapsulation of both hydrophilic and lipophilic compounds with good ductility and water retention. Bigels were prepared from large yellow croaker myofibrillar protein (
Zhongyang Ren +4 more
doaj +2 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
Optimization of Coriander Seed Oil Oleogel and Evaluation of Its Technological Performance in Dark Chocolate Formulation [PDF]
FoodsDue to the high saturated fat content, increasing cost, and supply instability of cocoa butter (CB), the development of structured lipid systems with improved nutritional profiles and suitable technological functionality has received increasing attention.
Zahra Nazari, Farzaneh Sabbagh
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Development of the first “encapsulated oleogel-in-oleogel” system with tailorable lipid digestion
Food HydrocolloidsDespite containing a higher proportion of unsaturated fatty acids than traditional solid and semi-solid fats, the calorie-dense nature of oleogels presents a challenge when incorporating them into foods. The next generation of oleogels should feature a customizable lipid digestion profile while having minimal impact on other properties of the food ...
Fabio Valoppi +2 more
exaly +3 more sources
Natural Gums as Oleogelators [PDF]
International Journal of Molecular Sciences, 2021 The natural gums used as high molecular weight oleogelators are mainly polysaccharides that deliver a broad spectrum of possible utilization methods when structuring liquid fats to solid forms. The review discusses a natural gums’ structuring and gelling behavior to capture the oil droplets and form the water/oil gelling emulsions basing on their ...
Karol Banaś, Joanna Harasym
openaire +2 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 +1 more source
Foods, 2022 Protein–polysaccharide complexes, which involve Maillard-type protein–polysaccharide conjugates and electrostatic protein–polysaccharide complexes, have the potential to stabilize oleogel-based nanoemulsions for nutraceutical delivery.
Yuxing Gao +3 more
doaj +1 more source
Gels, 2023 Sucrose esters (SE) have been investigated as structuring agents in oleogels. Due to the low structuration power of SE as single agent, this component has recently been explored in combination with other oleogelators to form multicomponent systems. This study aimed to evaluate binary blends of SEs with different hydrophilic-lipophilic balances (HLBs ...
Lomonaco Teodoro Da Silva, Thais +1 more
openaire +4 more sources
Synergistic effects of oleogelators in tailoring the properties of oleogels: A review
Comprehensive Reviews in Food Science and Food Safety, 2022 Abstract Conventional solid fats play a crucial role as an ingredient in many processed foods. However, these fats contain a high amount of saturated fats and trans fats. Legislations and dietary recommendations related to these two types of fats set forth as a consequence ...
Sivakanthan, Subajiny +3 more
openaire +3 more sources
Pharmaceutics, 2023 Olmesartan medoxomil (OLM) is a first-line antihypertensive drug with low oral bioavailability (28.6%). This study aimed to develop oleogel formulations to decrease OLM side effects and boost its therapeutic efficacy and bioavailability.
Rania Moataz El-Dahmy +7 more
doaj +1 more source