Foods, 2023 This study investigated the replacement of butter with soy wax (SW)/rice bran oil (RBO) oleogel in varied proportions in cookie dough and the resulting cookies.
Aditi Pradhan +5 more
doaj +1 more source
Construction of a biocompatible and antioxidant multilayer coating by layer-by-layer assembly of -carrageenan and quercetin nanoparticles [PDF]
, 2018 The present work aimed at the construction and characterization of a multilayer coating based on -carrageenan and quercetin-loaded lecithin/chitosan nanoparticles (Np) by the layer-by-layer technique and the evaluation of its antioxidant capacity and ...
Carneiro-da-Cunha, Maria G. +6 more
core +1 more source
Particles adsorbed at various non-aqueous liquid-liquid interfaces [PDF]
, 2017 Particles adsorbed at liquid interfaces are commonly used to stabilise water-oil Pickering emulsions and water-air foams. The fundamental understanding of the physics of particles adsorbed at water-air and water-oil interfaces is improving significantly ...
Binks, Bernard P. +4 more
core +2 more sources
Perspective on oleogelator mixtures, structure design and behaviour towards digestibility of oleogels [PDF]
, 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. +3 more
core +1 more source
Ultra-stable self-foaming oils [PDF]
, 2017 This paper is concerned with the foaming of a range of fats in the absence of added foaming agent/emulsifier. By controlling the temperature on warming from the solid or cooling from the melt, crystals of high melting triglycerides form in a continuous ...
Binks, Bernard P., Marinopoulos, Ioannis
core +1 more source
Fat content modification in chicken liver pâté using an oleogel and a vegetable puree [PDF]
Food and Feed ResearchThis study investigated the impact of using oleogel made with sunflower oil and vegetable puree on the quality of chicken liver pâté. In this experiment, beef fat was partially or completely replaced with oleogel at 50% (O5) and 100% (O10). Additionally,
Serdaroğlu Meltem, Karaman Merih
doaj +1 more source
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 +6 more
doaj +1 more source
SSRN Electronic Journal, 2022 In this study, we investigated the combined impact of monoacylglycerol (MAGs) and methylcellulose (MC) on the production of hybrid oleogels. Since cellulose derivatives are inherently hydrophilic substances, they require dissolution in oil through an emulsion-coating method. Therefore, we developed a hybrid oleogel utilizing MAGs and MC.
Mehdi Naderi +3 more
openaire +3 more sources
Thermodynamic, rheological and structural properties of edible oils structured with LMOGs: Influence of gelator and oil phase [PDF]
, 2018 Supplementary data associated with this article can be found, in the online version, at https://doi.org/10.1016/j.foostr.2018.03.003.The effect of different oil phases and low molecular weight organogelators (LMOGs) structures on edible oils was ...
Abraham +28 more
core +1 more source
Preparación y caracterización de oleogeles con sebo y sebo parcialmente hidrolizado como organogeladores [PDF]
, 2021 The aim of this study was to evaluate the organogelation potential of tallow fat (TF) and partially hydrolyzed tallow fat (HTF) against saturated monoglyceride (MG) and a saturated monoglyceride + diglyceride mixture (MDG) as the organogelators.
Keskin Uslu, E., Yılmaz, E.
core +2 more sources