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
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
Study of oleogel based on components Helianthus annuus L. and Rosmarinus officinalis L. as frying oil [PDF]
Пищевые системы, 2023 The aim of this study was to study the oxidation resistance and functional properties of oleogels based on high oleic oil and wax from Helianthus annuus L. with the addition of a natural complex antioxidant — an extract from Rosmarinus officinalis L. and
A. V. Samoylov +3 more
doaj +3 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
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
Thermo-Oxidative Stability and Functional Properties of Extra Virgin Olive Oil Oleogels [PDF]
GelsStructuring oils using oleogels (OGs) represents a promising strategy for developing semi-solid lipid matrices with applications in food and other soft systems.
Denisse Bascuñan +8 more
doaj +2 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
Effects of RBX oleogel and heat–moisture-treated rice flour in food matrices on digestibility and microbiota [PDF]
npj Science of FoodRecently, oleogel and heat–moisture-treated (HMT) modified starch have gained much attention as a potential margarine replacement and a low-digestible starch, respectively.
Tidarat Norsuwan +4 more
doaj +2 more sources
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
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