Results 151 to 160 of about 2,452 (198)

Natural oleogelators for the formulation of oleogels by considering their rheological and textural perspective; a review

International Journal of Biological Macromolecules
A well-known method for reducing or swapping out undesirable and controversial fats in food is oleogelation. To quantify the effects of droplets-particle inclusion on the textural aspects of gelled systems, a thorough understanding of rheological behavior of oleogels (OGs) is necessary. Otherwise stated, a rational grasp of rheological characterization
Behnaz, Hashemi, Mehdi, Varidi, Elham, Assadpour, Fuyuan, Zhang, Seid Mahdi, Jafari   +4 more
openaire   +2 more sources

Monoglyceride Oleogels

The use of monoglycerides (MGs) as oil structuring agents has gained considerable attention in the last two decades due to their ability to create solid fat mimetic materials. This chapter provides a comprehensive analysis of MG oleogels, focusing on their fundamental properties.
Palla, Camila Andrea, Carrin, Maria Elena   +1 more
openaire   +2 more sources

Perspectives on Oleogels for Multifaceted Applications

Journal of Agricultural and Food Chemistry
Over the past few decades, oleogels have been a thriving field that has experienced substantial significance with diverse industrial applications. The research works related to oleogels have been highly dynamic, enabling the creation of numerous cost-effective gels with tunable characteristics by adjusting the gelator concentration.
Natarajan Anbuselvan, Saritha Balasubramani, Yadavali Siva Prasad, Krishnamoorthy Lalitha   +3 more
openaire   +2 more sources

Gli oleogel

2019
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Laura Principato, Giorgia Spigno
openaire   +1 more source

Oleogels

2018
Edmund D. Co, Alejandro G. Marangoni
openaire   +2 more sources

Preparation and characterization of oleogel-in-water pickering emulsions stabilized by cellulose nanocrystals

Food Hydrocolloids, 2021
Zhisheng Zhang, Wenhui Qi
exaly  

Effect of addition of beeswax based oleogel on 3D printing of potato starch-protein system

Food Structure, 2021
Min Zhang, Bhesh Bhandari
exaly  

Effect of interaction between ovotransferrin fibrils and pectin on properties of oleogel-based Pickering emulsions

Food Hydrocolloids, 2023
Zihao Wei, Changhu Xue
exaly  

Development and characterization of novel bigels based on monoglyceride-beeswax oleogel and high acyl gellan gum hydrogel for lycopene delivery

Food Chemistry, 2021
Qiaomei Zhu, Jinlong Li
exaly  

Preparation of camellia oil oleogel and its application in an ice cream system

LWT - Food Science and Technology, 2022
Huimei Cai
exaly