Results 41 to 50 of about 2,452 (198)

Camellia Oil Oleogels Structured with Walnut Protein–Chitosan Complexes: Preparation, Characterization, and Potential Applications

Gels
As a step towards the substitution of saturated fats with camellia oil in foods, a camellia oil-based oleogel was prepared using a walnut protein isolate–chitosan (WPI-CS) composite via an emulsion template method.
Jun An, Liyou Zheng, Shuzhen Xuan, Xinyi He, Tao Yang   +4 more
doaj   +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

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

Sunflower Oil-based Oleogel as Fat Replacer in Croissants: Textural and Sensory Characterisation

, 2023
Croissants are made using solid fats that predominantly contain saturated fatty acids and trans fatty acids. In this study, an oleogel consisting of sunflower oil structured with hydroxypropyl methylcellulose was used as a conventional fat replacer in ...
Sanz Taberner, Teresa, Wang, Q., T. Sanz, Q. Wang, Espert, María, A. Salvador, Salvador, Ana, M. Espert   +7 more
core   +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

Lecithin’s Roles in Oleogelation

Gels
This manuscript analyzes the research considering the exploitation of lecithin in oleogelation. The main objective of the work was to gather, analyze, and extract from the existing research data the information that enables us to identify lecithin-dependent roles.
Joanna Harasym, Karol Banaś
openaire   +3 more sources

Physico-chemical and Sensory Characteristics of Beef Sausage with the Addition of Modified Porang Glucomannan (Amorphophallus muelleri Blume) Oleogel

Agritech
Fat is capable of affecting the physico-chemical and sensory characteristics of beef sausage. However, the use of beef fat can increase the cholesterol content, showing the need for suitable substitute such as oleogel.
I Wayan Rai Widarta, Ambar Rukmini, Umar Santoso, Supriyadi Supriyadi, Sri Raharjo   +4 more
doaj   +1 more source

Clustering of oleogel production methods reveals pitfalls and advantages for sustainable, upscalable, and oxidative stable oleogels

, 2023
Oleogels are expected to replace unhealthy solid and semi-solid fats in the food industry due to their promising health and environmental impacts. However, to bring the benefits of oleogels to society, oleogel production should be moved from laboratory ...
Pinto, Tiago Cardoso Conde, Sabet, Saman, Saman Sabet, Tiago C. Pinto, Afsane Kazerani Garcia, Kazerani Garcia, Afsane Aurora, Kirjoranta, Satu, Valoppi, Fabio, Satu J. Kirjoranta, Fabio Valoppi   +9 more
core   +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