Physicochemical Properties of Freeze-Dried Bigel-Based Materials Composed of Sodium Alginate/Whey Protein Isolate Hydrogel and Ethylcellulose/Sunflower Oil Oleogel. [PDF]
BiomacromoleculesWalendziak W, Douglas TEL, Kozlowska J.
europepmc +1 more source
Comparing frying performance of oleogels prepared from various wax types under repeated frying cycles. [PDF]
J Sci Food AgricTan TH +8 more
europepmc +1 more source
Impact of Hydrogel-to-Oleogel Ratio and Presence of Carob Fruit Extracts on Formulated Bigels: Rheological, Thermal, Physicochemical and Microstructural Properties. [PDF]
FoodsÁlvarez MD, Saiz A, Cofrades S.
europepmc +1 more source
Investigating the Microstructural and Textural Properties of Cookies Using Plant-Based Bigel as an Alternative to Commercial Solid Fat. [PDF]
GelsContardo I +4 more
europepmc +1 more source
Effect of Zein-Persian Gum Water-in-Oleogels on Quality Characteristics of Unsaturated Fatty Acid-Rich and Low-Fat Croissant. [PDF]
Food Sci NutrEsmaeilinezhad A, Abbasi H.
europepmc +1 more source
Single-Gelator Structuring of Hemp Oil Using Agarose: Comparative Assembly, Electronic Nose Profiling, and Functional Performance of Hydroleogels Versus Oleogels in Shortbread Cookies. [PDF]
Polymers (Basel)Paroń O, Harasym J.
europepmc +1 more source
Erratum: Preparation and evaluation of topical span 60-based oleogel of voriconazole. [PDF]
J Adv Pharm Technol Reseuropepmc +1 more source
Related searches:
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
openaire +2 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
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