Results 21 to 30 of about 1,201 (135)

Evaluation of Structural Behavior in the Process Dynamics of Oleogel-Based Tender Dough Products

Gels, 2022
The current trend is represented by replacing solid fats with structured liquid oil while maintaining the plastic properties of food products. In this study, the behavior of refined sunflower oil structured with various agents (carnauba wax-CRW, β ...
Anda E. Tanislav, Andreea Pușcaș, Adriana Păucean, Andruța E. Mureșan, Cristina A. Semeniuc, Vlad Mureșan, Elena Mudura   +6 more
doaj   +1 more source

The Influence of Emulsifiers on the Physiochemical Behavior of Soy Wax/Rice Bran Oil-Based Oleogels and Their Application in Nutraceutical Delivery

Gels, 2023
This research evaluated the influence of stearic acid, sunflower lecithin, and sorbitan monooleate on soy wax (SYW)/rice bran oil (RBO)-based oleogels.
Somali Dhal, Abdullah Alhamidi, Saeed M. Al-Zahrani, Arfat Anis, Kunal Pal   +4 more
doaj   +1 more source

Stabilization of PUFA‐Rich Mayonnaise Against Lipid Oxidation: A Review of the Last Three Decades of Research

Journal of the American Oil Chemists' Society, EarlyView.
ABSTRACT Mayonnaise, a widely consumed oil‐in‐water emulsion, is highly susceptible to lipid oxidation due to its high content of polyunsaturated fatty acids (PUFAs) and the presence of pro‐oxidant factors such as low pH and iron from egg yolk. Over the past three decades, extensive research has focused on understanding oxidation mechanisms, analytical
Sakhi Ghelichi, Betül Yesiltas, Charlotte Jacobsen   +2 more
wiley   +1 more source

Influence of Fat Oil Binding Capacity on Shelf‐Life and Consumer Acceptance of a Chocolate‐Based Model System

Journal of the American Oil Chemists' Society, EarlyView.
ABSTRACT In chocolate‐coated products, oil migration can lead to chocolate softening and discoloration, filling hardening, and reduced consumer acceptance. This study examined three fats (soy‐, palm‐, and palm‐kernel (PK) based), crystallized under different conditions (cooling rate and high intensity ultrasound (HIU)) with differing oil binding ...
Audrey Lidgard, Farnaz Maleky, Silvana Martini   +2 more
wiley   +1 more source

Phase‐Change‐Activated Slippery Organogel Composite for All‐in‐One Anti‐Corrosion, Antifouling, and Self‐Cleaning

ENERGY &ENVIRONMENTAL MATERIALS, EarlyView.
A super‐slippery liquid‐infused composite organogel is engineered by localized interfacial grafting between hydrogel and oleogel networks, endowing the coating with a durable, multifunctional marine‐protective interface. Dynamic antifouling surfaces have emerged as a promising alternative, offering the potential for eco‐friendly and high‐performance ...
Mengsheng Xia, Chao Wang, Jiahao Ma, Jiwei Chen, Yixi Su, Junkai Gao, Weiqi Fu   +6 more
wiley   +1 more source

Egg White-Based Gels with Candelilla Wax: A Study of Rheological, Mechanical, Calorimetric and Microstructural Properties

Gels
Bigels (BGs) are innovative composite systems that integrate oleogel and hydrogel structures, and are gaining increasing attention for their unique textural and functional properties in food applications.
Iram Cisneros-García, Ma. de la Paz Salgado-Cruz, Alitzel B. García-Hernández, Gustavo F. Gutiérrez-López, Humberto Hernández-Sánchez, Brenda H. Camacho-Díaz, Liliana Alamilla-Beltrán   +6 more
doaj   +1 more source

Shortening replacement by emulsion and foam template hydroxypropyl methylcellulose (HPMC)-based oleogels in puff pastry dough. Rheological and texture properties

Current Research in Food Science, 2023
Shortening plays an essential function in the formulation of sweet laminated bakery products, but has a potential health risk due to their high percentage of saturated fatty acids.
Q. Wang, M. Espert, A. Salvador, T. Sanz
doaj   +1 more source

Oleogels as Emerging Solid Fat Substitutes: Basic Characteristics, Preparation Strategies, and Food Applications

Food Safety and Health, EarlyView.
This article reviews the basic characteristics, factors affecting properties of oleogels, and preparation methods of oleogels. Meanwhile, their applications in meat products, dairy products, baked goods, and delivering bioactive compounds are highly summarized.
Wenyuan Zhang, Wenjin Han, Ning Zhou, Ziyue Xu, Jiayi Song, Dapeng Li, Yannan Chen   +6 more
wiley   +1 more source

Development and characterization of groundnut oil-based oleogels for replacing saturated fats in cookies formulations

Discover Food
The study was aimed to develop a shortening agent, using the oleogelation technique with an improved fatty acid profile to replace commercial shortening.
Ashwani Kumar, Nirbhay Kumar, H. K. Sharma   +2 more
doaj   +1 more source

The Characteristic of Insect Oil for a Potential Component of Oleogel and Its Application as a Solid Fat Replacer in Cookies

Gels, 2022
The larvae of Tenebrio molitor, an edible insect, have recently attracted attention in the food industry as a protein supplement or future food material.
Doyoung Kim, Imkyung Oh
doaj   +1 more source