Results 31 to 40 of about 2,452 (198)
Smart Nonaqueous Foams from Lipid-Based Oleogel
, 2015 Oil foams are composed of gas bubbles dispersed in an oil phase. These systems are scarcely studied despite their great potential in diverse fields such as the food and cosmetic industries.
Anne-Laure Fameau (1454011) +5 more
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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
Пищевые системы, 2023 The aim of this study was to study the oxidation resistance and functional properties of oleogels based on high oleic oil and wax from Helianthus annuus L. with the addition of a natural complex antioxidant — an extract from Rosmarinus officinalis L. and
A. V. Samoylov +3 more
doaj +1 more source
Thermally Healable Food-Based Conductive Oleogel Ink with Added Edible Gold-Leaf Powder
, 2022 Edible electronics, a nascent technology utilizing food-derived materials, are safe to ingest, are environmentally friendly, and can be broken down or even digested in the body after performing their function. They can be realized by creating dielectrics,
Katsuyoshi Hayashi (11147414) +2 more
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
Textural, Color, and Sensory Analysis of Cookies Prepared with Hemp Oil-Based Oleogels
GelsThe amount of saturated fat in cookies can be reduced by replacing margarine with oleogel, resulting in healthier products. In this study, the rheological and textural profile of cookies formulated with oleogel as the main margarine substitute was ...
Ana Leahu +3 more
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
Foods, 2023 Oleogels have been shown as a promising replacer of hydrogenated vegetable oil. Fatty acid glycerides, including some typical mono- and di-glycerides, were used to form oleogels. The concentration effects of fatty acid glycerides on the crystallization behavior and physical properties of oleogels were investigated by using different analysis techniques.
Yingzhu Zhang +3 more
openaire +3 more sources
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. The study of hybrid structures might cover technological points such as (i) how to vehiculate hydrosoluble and/or liposoluble bioactive components simultaneously?
Paula K Okuro +3 more
openaire +2 more sources
The influence of preparation conditions on oleogel-based emulsion properties [PDF]
, 2018 V okviru magistrske naloge smo pripravili oleogel emulzije. Svežim oleogel emulzijam in oleogel emulzijam po 4 tednih shranjevanja smo določili trdoto, kohezivnost, konsistenco, jih umestili v barvni spekter CIE (L*,a*,b*) ter si s svetlobnim mikroskopom
Turk, Ana
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