Characterization of Chickpea Seed Oil and Its Structuring Into Oleogels Using Rice Bran Wax: A Study on the Physicochemical, Thermal, Textural, and Antioxidant Properties for Potential Use in Health-Conscious and Sustainable Food Products. [PDF]
Food Sci NutrAwlqadr FH +5 more
europepmc +1 more source
Oleogels Based on Chickpea Protein Fractions-Xanthan Gum Complexes: Preparation and Characterization. [PDF]
FoodsLi X, Yang S, Wu J, Jin Y, Mei X.
europepmc +1 more source
Physicochemical, Thermal and Textural Characterization of Olive Pomace Oil and Argan Oil Oleogels Prepared with Different Oleogelators. [PDF]
GelsKırkyol M +5 more
europepmc +1 more source
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In this work, the camellia oil-based oleogels and O/W oleogel emulsions were prepared with glycerol monolaurate (GML) as an oleogelator, which had a critical gelation concentration of 3 wt%. Results showed that with the increasing GML concentration, a more densely needle-like morphology was formed by the network of GML crystals within the oil ...
Jingjing, Pan +4 more
exaly +3 more sources
Structural characterization of hydrogel-oleogel biphasic systems as affected by oleogelators
Food Research International, 2022This work developed novel bi-phasic gel systems containing a hydrogel (κ-carrageenan) and an oleogel, and investigated the roles of different oleogelators (glycerol monostearate-GMS and beeswax-BW) on the structures of the bigels. Stable bigels were obtained via a facile blending approach by carefully controlling the mixing temperature. Microstructural
Jingyi, Yang +4 more
openaire +2 more sources
Preparation and Characterization of Virgin Olive Oil-Beeswax Oleogel Emulsion Products [PDF]
JAOCS, Journal of the American Oil Chemists' Society, 2015 Virgin olive oil and beeswax were used to prepare four oleogel emulsions (EM1-EM4) through simultaneous oleogelation emulsification, and these oleogels were compared with breakfast margarine (BM).
Mustafa Öğütcü, Emin Yılmaz
exaly +2 more sources
Edible oleogels as solid fat alternatives: Composition and oleogelation mechanism implications
Comprehensive Reviews in Food Science and Food Safety, 2022Abstract The growing awareness of the adverse health effects of trans‐fats and saturated fats are driving researchers to seek healthy alternatives. A promising strategy to structure liquid oil, called oleogelation, has been a subject of great interest.
Linlin Li +4 more
openaire +2 more sources
Preparation and rheological characterization of shellac oleogels and oleogel-based emulsions
Journal of Colloid and Interface Science, 2013We report the preparation and rheological characterization of oleogels and oleogel-based emulsions prepared using shellac as a structurant. Shellac showed excellent oleogelation properties, resulting in liquid oil gelation at a concentration as low as 2 wt%.
Patel, Ashok R. +4 more
openaire +3 more sources
Edible Oleogels Produced with Fatty Alcohols: The Use of Policosanol as an Oleogelator
2022Organogelation is one of the most promising techniques to replace unhealthy saturated fats in foods, guaranteeing a similar texture but with the use of healthy unsaturated oils. Nevertheless, the number of food grade gelators is not high, and the discovery of new agents is still due to “serendipity”.
Lupi F. R. +4 more
openaire +1 more source