Results 51 to 60 of about 2,452 (198)

Comparative evaluation of structured oil systems: Shellac oleogel, HPMC oleogel, and HIPE gel [PDF]

European Journal of Lipid Science and Technology, 2015
In lipid‐based food products, fat crystals are used as building blocks for creating a crystalline network that can trap liquid oil into a 3D gel‐like structure which in turn is responsible for the desirable mouth feel and texture properties of the food products.
Patel, Ashok, Dewettinck, Koen
openaire   +2 more sources

One step procedure for producing a protein oleogel

, 2020
The invention relates to methods for the production of an oleogel, comprising providing a dispersion of protein in oil and slowly adding and mixing water to the dispersion to produce a solid oleogel.
Scholten, Elke
core  

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.
Sabet, Saman, Lampi, Anna-Maija, Lehtonen, Mari, Kirjoranta, Satu, Valoppi, Fabio, Pulkkinen, Elli Eva   +5 more
core   +1 more source

A novel oleogel-in-oleogel system with tailorable digestibility through kinetic confinement of the oil

Saturated fats have unique structural properties that make them invaluable for the food industry; however, they have a weak effect on satiety, leading to passive overconsumption which contributes to cardiovascular disease, obesity and related health ...
Pinto, Tiago Cardoso Conde, Lassila, Petri Joonas, Hietala, Sami, Sabet, Saman, Giannone, Giulia, Valoppi, Fabio   +5 more
core   +1 more source

Short Communication: Improved Stability and Efficacy of Diclofenac Diethylamine In an Oleogel Based Formulation

, 2009
An oleogel-based formulation of diclofenac diethylamine (DFDA) was prepared and evaluated for enhanced stability and efficacy. Efficacy was evaluated by carrageenan-induced paw oedema method on albino rats and compared with marketed emulgels. The present
Goupale, DC, Rajkapoor, B, DC Goupale, B Rajkapoor   +3 more
core   +1 more source

Released amounts of betulin from oleogel 9.1% TE.

, 2016
Released amounts of betulin from oleogel 9.1% TE.
Rolf Daniels (2806870), Isabel Steinbrenner (2806867), Simone Pollok (351788), Johanna M. Brandner (159874), Pia Houdek (672694)   +4 more
core   +1 more source

Developing edible oleogels structure prepared with emulsion-template approach based on soluble biopolymer complex

Food Chemistry: X
The utilization of edible oleogels as oil structures has been proven to comprise a suitable alternative to fat. In this research, whey protein concentrate (WPC) oleogel structure was designed and improved by the creation of a soluble complex of WPC-basil
Mozhdeh Sarraf, Sara Naji-Tabasi, Adel Beig-Babaei, José Enrique Moros, Maria Carmen Sánchez Carrillo, Adrián Tenorio-Alfonso   +5 more
doaj   +1 more source

Fabrication of whey protein concentrate–pectin active films reinforced with lemon essential oil-loaded camelina oil/propolis oleogel to enhance barrier and antimicrobial properties

Carbohydrate Polymer Technologies and Applications
Biodegradable active packaging films based on whey protein concentrate (WPC) and pectin were developed via solution casting by incorporating a camelina oil/propolis oleogel loaded with lemon essential oil (LEO) at 0–1.5% (w/w).
Sepideh Pishyar, Ainaz Alizadeh, Leila Roufegarinejad, Mitra Soofi   +3 more
doaj   +1 more source

Released amounts of betulin from oleogel 2.0% TE.

, 2016
Released amounts of betulin from oleogel 2.0% TE.
Rolf Daniels (2806870), Isabel Steinbrenner (2806867), Simone Pollok (351788), Johanna M. Brandner (159874), Pia Houdek (672694)   +4 more
core   +1 more source

Study of Microstructure, Texture, and Cooking Qualities of Reformulated Whole Wheat Flour Pasta by Substituting Water with Stearic Acid–Candelilla Wax–Groundnut Oil Oleogel

ChemEngineering
Oleogels, which are traditionally utilized to reduce saturated and trans fats in bakery foods, have recently shown promising applications in non-bakery foods, particularly in the enhancement of their food texture and cooking qualities.
Diksha Chaturvedi, Somali Dhal, Deblu Sahu, Maciej Jarzębski, Arfat Anis, Doman Kim, Kunal Pal   +6 more
doaj   +1 more source