Results 111 to 120 of about 3,026 (222)

Oleogels from Watermelon Rind Extract and Orange Peel Essential Oil for Hair Nutrition

EduChemia
Watermelon rind extract is rich in protein, citrulline, and lycopene, whereas orange peel essential oil contains vitamins A, C, and E. Both ingredients have demonstrated potential in preventing hair loss.
Iis Erlina, Nisa Lelita Fadilah, Dwi Indah Yulianti, Asfiah Adiba, Retno Putri Febriany, Auliya Ilmiawati   +5 more
doaj   +1 more source

Characteristics of carnauba wax oleogel as deep-frying media and its improvement on frying performance, texture and sensory quality of proso millet rice cakes

Grain & Oil Science and Technology
Carnauba wax-structured soybean oil oleogels were developed as alternative frying media for proso millet rice cake processing. Optimal practical properties were identified in the 8 % wax concentration through evaluations conducted via polarized light ...
Xingyue Li, Linhang Qu, Yajing Yang, Wei Cao, Qi Li, Siyu Zhang, Yuan Gao, Xiuzhu Yu   +7 more
doaj   +1 more source

Effects of different oleogelators on the structural properties and composition of iron walnut-oil oleogels

Ultrasonics Sonochemistry
In this study, we compared the quality of iron walnut oil (IWO) oleogels prepared with different oleogelators, including γ-oryzanol/β-sitosterol (OZ-PS), γ-oryzanol/triglyceride (OZ-TC), monoglycerides (MGS), beeswax (BW), beeswax-monoglycerides (BW-MGS), and carnauba wax (CW).
Pan Gao, Ying Liu, Shu Wang, Chuanyang Huang, Wu Zhong, Jiaojiao Yin, Chuanrong Hu, Dongping He, Xingguo Wang   +8 more
openaire   +3 more sources

Development and optimization of oleogel made with soy protein isolate and xanthan gum using emulsion template approach and its comparison with solid fats

Heliyon
This study aims to develop oleogel as a potential substitute for solid fats in the diet. A novel combination of unmodified Soy Protein Isolate (SPI) and Xanthan Gum (XG) have been utilized to gelate sunflower oil, using an emulsion template approach. The
Saumya Sonam Sinha, Ashutosh Upadhyay, Anurag Singh   +2 more
doaj   +1 more source

Performance of Cellulose and Gum-based Oleogelators to Form Oleogels in Different Oil Systems [PDF]

One of the formed fats that is attracting attention as an alternative to trans-fat is oleogel. Oleogels can be formed using edible and non-edible vegetable oils, depending on the desired application.
Abidin Akhmad Zainal, Hidayat Achmad Syarif, Perdana Muhammad Iqbal, Putra Ridwan P., Trirahayu Dhyna Analyes   +4 more
core   +1 more source

Preparation of Novel Flaxseed Oil/Beeswax Oleogel Systems and Its Application in the Improvement of Sodium Alginate Films

Gels
The purpose of this study was to prepare a novel kind of flaxseed oil (FO)/beeswax oleogel system and apply it to improve the properties of sodium alginate films.
Shan Xue, Qun Huang
doaj   +1 more source

Development of a topical anti-inflammatory flurbiprofen gel [PDF]

, 2016
Tese de mestrado, Engenharia Farmacêutica, Universidade de Lisboa, Faculdade de Farmácia, 2016All over the years, anti-inflammatory therapy is being related to non-steroids anti-inflammatory drugs (NSAIDs).
Martins, Joana Raquel Baptista de Brito
core  

Modulating the behavior of ethyl cellulose-based oleogels: The impact food-grade amphiphilic small molecules on structural, mechanical, and rheological properties [PDF]

This work evaluates the ability of various lipid-based amphiphilic small molecules (ASMs) to modulate the mechanical and rheological properties of oleogels principally structured by ethyl cellulose (EC).
Gravelle, Andrew J, Ji, Lei
core   +1 more source

Effect of Using Oleogel on the Physicochemical Properties, Sensory Characteristics, and Fatty Acid Composition of Meat Patties

Foods
This study investigated the physicochemical properties of meat patties, comparing a control sample and an experimental sample with the addition of 10% oleogel.
Aidyn Igenbayev, Mukhtarbek Kakimov, Maigul Mursalykova, Bartosz Wieczorek, Bożena Gajdzik, Radosław Wolniak, Damian Dzienniak, Michał Bembenek   +7 more
doaj   +1 more source

Sesame Oil and Almond Flour as a Partial Fat Substitute in the Rheological, Physicochemical, Textural, Microstructural, and Sensory Properties of a Meat Sausage

International Journal of Food Science
Sausages are widely consumed and have a high concentration of saturated fatty acids, which are associated with health problems such as cardiovascular disease, diabetes, and some types of cancer. In this context, and in line with the demand for functional
Jhon Rodríguez-Meza, Piedad Montero-Castillo, Katherine Paternina-Sierra   +2 more
doaj   +1 more source