Results 91 to 100 of about 2,452 (198)

Hybrid gels: Influence of oleogel/hydrogel ratio on rheological and textural properties

Hybrid gels can be used for controlled delivery of bioactives and for textural and rheological modification of foods. In this regard the hydrogel:oleogel ratio and gel development methodologies showed to be the aspects that influence most of their ...
Silva, Pedro, Vicente, António A., Maciel, Filipe, Martins, Artur J., Cerqueira, Miguel A., Cunha, Rosiane Lopes, Pastrana Castro, Lorenzo Miguel   +6 more
core   +1 more source

Smart Non-Aqueous Foams from Oleogel based on Lipid Materials

, 2014
International audienceRecently, responsive aqueous foams, which can be manipulated using external fields, have been obtained from various systems such as surfactants, particles or polymers [Fameau, 2013].
Cedric, Gaillard, Arnould, Audrey, Fameau, Anne-Laure, Saint-Jalmes, Arnaud   +3 more
core  

Oleogel útil como sustituto de grasas saturadas en alimentos

[ES] Oleogel que comprende una emulsión de aquafaba, que es el agua de cocción de legumbres, y un aceite vegetal, donde dicha emulsión se ha sometido a un proceso de secado.[EN] Oleogel comprising an emulsion of aquafaba, which is the cooking water of ...
Sanz Taberner, Teresa, Espert, María, Bobadilla, Silvia, Wang, Qi, Salvador, Ana   +4 more
core  

Structural optimization and freeze-thaw stabilization of carnauba wax and beta-sitosterol bigels via peanut protein and sodium alginate complexation. [PDF]

Food Chem X
Hu C, Li C, Zhang W, He J, Zhang Y, Han L.   +5 more
europepmc   +1 more source

Oleogel useful as a substitute for saturated fats in foods

[ES] Oleogel que comprende una emulsión de aquafaba, que es el agua de cocción de legumbres, y un aceite vegetal, donde dicha emulsión se ha sometido a un proceso de secado.[EN] Oleogel comprising an emulsion of aquafaba, which is the cooking water of ...
Sanz Taberner, Teresa, Espert, María, Bobadilla, Silvia, Wang, Qi, Salvador, Ana   +4 more
core  

Compound grapeseed oil oleogel as a substitute for margarine: application in cookie dough and its impact on dough properties

BACKGROUND This study aimed to investigate the feasibility of substituting margarine (MG) with three types of compound oleogels at varying substitution levels (25%, 50%, 75%, and 100%) in cookie dough.
Jinling Wang, Qingling Wang, Yangyang Li, Jingya Chen, Wenjing Shi, Shiling Lu   +5 more
core   +1 more source

Development of Natural Colorant-Loaded Oleogels and Their Use in Cookies. [PDF]

Foods
Bakir E, Yalcin H.
europepmc   +1 more source

Preparation and Characterization of Black Seed Oil Oleogel and Its Application in Reduced Animal Fat Beef Hamburger Formulations. [PDF]

Food Sci Nutr
Roon S, Almasi H, Zeynali F.
europepmc   +1 more source

Structure-Function Relationships of Bigels as Animal Fat Replacers: Phase Inversion-Induced Structural Diversity and Corresponding Food Application Potential. [PDF]

Compr Rev Food Sci Food Saf
Li Y, Fan Y, Chen Q, Liu Q, Wang H, Liu H, Kong B.   +6 more
europepmc   +1 more source

The role of ethylcellulose oleogel in human health and its potential applications

, 2018
The role of ethylcellulose oleogel in human health and its potential ...
Elaine Peh (13353135), Christiani Jeyakumar Henry (11870807), Sze Yen Tan (13096827), Phei Ching Siow (13353138)   +3 more
core