Biokomposit Dari Serat Rami Dan Sekresi Kutu Lak Termodifikasi Dengan Lateks Terhidrasi Dan Tidak Terhidrasi [PDF]
, 2015 Biocomposites are composite materials comprising one or more phases derived from a biological origin. Biocomposite with natural matrix developed more rapidly because they are more environmentally safer.
Mujiyono, M. (Mujiyono) +2 more
core +4 more sources
Addressing criticalities in the INFOGEST static in vitro digestion protocol for oleogel analysis [PDF]
, 2022 The interest on the digestive fate of oleogels, i.e., substitutes for solid fats rich in liquid oil, have pushed re-searchers to use the widely adopted INFOGEST protocol for static in vitro digestion.
Kirjoranta, Satu +5 more
core +1 more source
Food Chemistry: XOleogel significantly affects the product's sensory properties, texture, and shelf life. The goal of this study was to create oleogel by combining corn oil and sunflower oil and utilizing beeswax as a structural agent.
Aqsa Zulfiqar +8 more
doaj +1 more source
Solid fat content and bakery characteristics of interesterified beef tallow-palm mid fraction based margarines [PDF]
, 2018 Palm mid fraction (PMF) was interesterified with edible beef tallow (BT) catalyzed using sodium methoxide to investigate the effects on the solid fat content (SFC) of these palmitic rich plastic fats.
Huang, Huihua +4 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
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
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
Beeswax organogels: Influence of gelator concentration and oil type in the gelation process [PDF]
, 2016 This work focused on how different types of oil phase, MCT (medium chain triglycerides) and LCT (long chain triglycerides), exert influence on the gelation process of beeswax and thus properties of the organogel produced thereof. Organogels were produced
AA, AJ, LH, MA, Martins, RL
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Tyrosine-based rivastigmine-loaded organogels in the treatmant of Alzheimer's disease [PDF]
, 2010 Faculté de PharmacieOrganogels can be prepared by immobilizing an organic phase into a threedimensional network coming from the self-assembly of a low molecular weight gelator molecule.
Bastiat, Guillaume +7 more
core +4 more sources
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