Results 11 to 20 of about 2,882 (203)

Effects of RBX oleogel and heat–moisture-treated rice flour in food matrices on digestibility and microbiota [PDF]

npj Science of Food
Recently, oleogel and heat–moisture-treated (HMT) modified starch have gained much attention as a potential margarine replacement and a low-digestible starch, respectively.
Tidarat Norsuwan, Thanutchaporn Kumrungsee, Noriyuki Yanaka, Tomoka Nagao, Masubon Thongngam   +4 more
doaj   +2 more sources

Sunflower Oil-Beeswax Oleogels and Bigels Enriched With Quercetin-Rich Onion Phenolics for Biscuit Fat Replacement: Physicochemical, Antioxidant, and Stability Outcomes. [PDF]

Food Sci Nutr
Sunflower oil–beeswax bigels delivered oleogel‐like functionality while softening the network and modestly lowering melting behavior; phenolic enrichment with a quercetin‐rich onion extract increased antioxidant capacity without altering mechanics.
Younis M, Salama MA, Abdelkarim DO, Kamel RM, El Harkaoui S, Ali M, Elshaqwir E, Abdin M, El-Bana M, Hassan MH, Gomaa M, Saleh M, Sharshar AH, Abd El-Gwad AE, Youssef MAM, Abd El-Hamed SE, Hamouda AM, Beltagy NK, Al-Khawaga TR, El-Khatib MA, Felays NA, Elsayed M.   +21 more
europepmc   +2 more sources

Natural Gums as Oleogelators [PDF]

International Journal of Molecular Sciences, 2021
The natural gums used as high molecular weight oleogelators are mainly polysaccharides that deliver a broad spectrum of possible utilization methods when structuring liquid fats to solid forms. The review discusses a natural gums’ structuring and gelling behavior to capture the oil droplets and form the water/oil gelling emulsions basing on their ...
Karol Banaś, Joanna Harasym
openaire   +2 more sources

Modulation of Fabrication and Nutraceutical Delivery Performance of Ovalbumin-Stabilized Oleogel-Based Nanoemulsions via Complexation with Gum Arabic

Foods, 2022
Protein–polysaccharide complexes, which involve Maillard-type protein–polysaccharide conjugates and electrostatic protein–polysaccharide complexes, have the potential to stabilize oleogel-based nanoemulsions for nutraceutical delivery.
Yuxing Gao, Zihua Wang, Changhu Xue, Zihao Wei   +3 more
doaj   +1 more source

Sucrose Esters as Oleogelators in Mono or Binary Structured Oleogels Using Different Oleogelation Routes

Gels, 2023
Sucrose esters (SE) have been investigated as structuring agents in oleogels. Due to the low structuration power of SE as single agent, this component has recently been explored in combination with other oleogelators to form multicomponent systems. This study aimed to evaluate binary blends of SEs with different hydrophilic-lipophilic balances (HLBs ...
Lomonaco Teodoro Da Silva, Thais, Danthine, Sabine   +1 more
openaire   +4 more sources

Development of Transdermal Oleogel Containing Olmesartan Medoxomil: Statistical Optimization and Pharmacological Evaluation

Pharmaceutics, 2023
Olmesartan medoxomil (OLM) is a first-line antihypertensive drug with low oral bioavailability (28.6%). This study aimed to develop oleogel formulations to decrease OLM side effects and boost its therapeutic efficacy and bioavailability.
Rania Moataz El-Dahmy, Ibrahim Elsayed, Jihan Hussein, Mohammad Althubiti, Riyad A. Almaimani, Mahmoud Zaki El-Readi, Marawan A. Elbaset, Bassant M. M. Ibrahim   +7 more
doaj   +1 more source

Supra and subgingival application of antiseptics or antibiotics during periodontal therapy

Periodontology 2000, EarlyView., 2023
Abstract Periodontal diseases (gingivitis and periodontitis) are characterized by inflammatory processes which arise as a result of disruption of the balance in the oral ecosystem. According to the current S3 level clinical practice guidelines, therapy of patients with periodontitis involves a stepwise approach that includes the control of the patient ...
Elena Figuero, Jorge Serrano, Nicole Birgit Arweiler, Thorsten Mathias Auschill, Ali Gürkan, Gülnur Emingil   +5 more
wiley   +1 more source

An Investigation of Several Physicochemical Characteristics, as Well as the Cholesterol and Fatty Acid Profile of Ice Cream Samples Containing Oleogel, Various Stabilizers, and Emulsifiers

Gels, 2023
This study investigated the possible usage of beeswax oleogels instead of milk fat as a fat source in ice cream production and konjac gum as a stabilizer instead of salep.
Cihat Ozdemir
doaj   +1 more source

Crystallization and Structural Properties of Oleogel-Based Margarine

Molecules, 2022
Interest in oleogel as a promising alternative to traditional hydrogenated vegetable oil has increasingly grown in recent years due to its low content of saturated fatty acids and zero trans fatty acids. This study aimed to develop wax-based margarine to
Xiuhang Chai, Yujin Zhang, Yifei Shi, Yuanfa Liu   +3 more
doaj   +1 more source

Innovative oleogels: Developing sustainable bioactive delivery systems for healthier foods production. [PDF]

Food Chem X
Mehany T, Zannou O, Oussou KF, Chabi IB, Tahergorabi R.   +4 more
europepmc   +3 more sources