Results 11 to 20 of about 3,026 (222)

Perspective on oleogelator mixtures, structure design and behaviour towards digestibility of oleogels [PDF]

Current Opinion in Food Science, 2020
The concepts of either multi-component supramolecular gels or structures derived from oleogels have not yet been fully investigated to their respective potentials.
Cunha, Rosiane L., Martins, Artur J., Okuro, Paula K., Vicente, A. A.   +3 more
core   +3 more sources

Comparative evaluation of structured oil systems : shellac oleogel, HPMC oleogel, and HIPE gel [PDF]

European Journal of Lipid Science and Technology, 2015
In lipid-based food products, fat crystals are used as building blocks for creating a crystalline network that can trap liquid oil into a 3D gel-like structure which in turn is responsible for the desirable mouth feel and texture properties of the food ...
Brun, Cameron, Chibnall, Co, Dassanayake, Debeaufort, Flöter, Flöter, Gandini, Haque, Hill, Himawan, Hughes, Keys, Li, Malkin, Marangoni, Marangoni, Mezger, Mullin, Patel, Patel, Patel, Patel, Patel, Patel, Patel, Patel, Pernetti, Rogers, Rogers, Sarkar, Sawalha, Stephan, Tropea, Weinberger, Widlak, Zetzl   +37 more
core   +5 more sources

Real‐World Experience With Oleogel‐S10 for Wounds in Epidermolysis Bullosa

JEADV Clinical Practice
Background Oleogel‐S10 is the first approved drug for the treatment of wounds in patients with junctional and dystrophic epidermolysis bullosa. Results from the clinical trials, early access programme and open‐label study are available, showing good ...
Miodrag Davidovic, Stella Gewert, Cristina Has   +2 more
doaj   +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

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

Synergistic effects of oleogelators in tailoring the properties of oleogels: A review

Comprehensive Reviews in Food Science and Food Safety, 2022
Abstract Conventional solid fats play a crucial role as an ingredient in many processed foods. However, these fats contain a high amount of saturated fats and trans fats. Legislations and dietary recommendations related to these two types of fats set forth as a consequence ...
Sivakanthan, Subajiny, Fawzia, Sabrina, Madhujith, Terrence, Karim, Azharul   +3 more
openaire   +3 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

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

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

Genotoxic risk in humans and acute toxicity in rats of a novel oral high-dose coenzyme Q10 oleogel

Toxicology Reports, 2021
Coenzyme Q10 (CoQ10) supplementation has demonstrated to be safe and effective in primary and secondary CoQ10 deficiencies. Previously, we have designed a high-dose CoQ10 oleogel (1 g/disk) with excipients used in quantities that do not represent any ...
Natalia Ehrenhaus Masotta, Fabian Martinez-Perafan, Marta Ana Carballo, Susana Beatriz Gorzalczany, Ana M. Rojas, Valeria P. Tripodi   +5 more
doaj   +1 more source