Results 51 to 60 of about 1,234 (182)

Fibril Synthesis From Food Processing By‐Products and Strategies for Structure–Function Stabilization for Food Applications

Sustainable Food Proteins, Volume 4, Issue 2, June 2026.
Protein fibrils can be synthesized from both conventional and by‐product protein sources, each having distinct advantages. Stabilization through polysaccharides and polyphenols can enhance fibril functional properties, such as gelling, foaming, and emulsification, thus furthering their application in food and non‐food materials.
Sanjana Sawant, Audrey L. Girard
wiley   +1 more source

Freeze–Thaw‐Induced Physically Cross‐Linked Poly(Vinyl Alcohol)/Alginate Hydrogels Incorporating Silver‐Doped Zinc Oxide and Clove Oil

Biopolymers, Volume 117, Issue 3, May 2026.
Freeze–thaw‐induced physically cross‐linked PVA/alginate hydrogels incorporating Ag/ZnO and clove oil exhibit improved structural integrity, tunable barrier properties, and controlled release behavior, highlighting their potential as multifunctional wound dressing materials. ABSTRACT This study reports the fabrication and comprehensive characterization
Büşra Mutlu
wiley   +1 more source

Carbohydrate–Protein Hydrogels as Fat Replacers: Design Criteria and Benchmarking Against Full‐Fat Systems

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.
ABSTRACT Reducing saturated fat while preserving the sensory quality of full‐fat foods remains a major formulation challenge because fat contributes simultaneously to body, lubrication, flavor delivery, and thermal transitions. Carbohydrate–protein (CP) hydrogels are increasingly explored as oil‐free fat replacers, but many systems are developed and ...
Amir Amiri, David Julian McClements, Srishty Maggo, Anika Singh, Anubhav Pratap‐Singh   +4 more
wiley   +1 more source

Valorization of Rice By‐Products Through Conventional and Emerging Extraction Technologies: Trends, Challenges, and Applications

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.
ABSTRACT Rice and by‐products, such as rice bran (RB), defatted RB (DRB), rice husk (RH), rice straw (RS), and broken rice, represent abundant yet underutilized resources within the rice value chain. These fractions are nutritionally dense, containing proteins, lipids, dietary fibers, phenolics, and other bioactives that can be transformed into high ...
Shabnam Haghighat Khajavi, Aidin Taromsari, Kiana Moradi, Maria Concetta Tenuta, Giovanna Ferrentino   +4 more
wiley   +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

Olive Oil Oleogel Formulation Using Wax Esters Derived from Soybean Fatty Acid Distillate

Biomolecules, 2020
Oleogelation is an emerging technology to structure oils, which can be widely used to substitute saturated and trans fats. Extra virgin olive oil is widely recognized for its high nutritional value, but its utilization in oleogel production is currently ...
Aikaterini Papadaki, Nikolaos Kopsahelis, Denise M. G. Freire, Ioanna Mandala, Apostolis A. Koutinas   +4 more
doaj   +1 more source

Novel Solid Fat Alternative: Optimization of Corn: Hazelnut Oil/Carnauba Wax Oleogel System

Journal of Food Process Engineering, Volume 49, Issue 5, May 2026.
Oleogels were optimized based on selected parameters. The addition of rosemary essential oil resulted in an increase in the bioactive properties of the oleogels. It is thought that the produced oleogels can be used as an alternative to solid fats. ABSTRACT The oleogel formulation was optimized using a Box–Behnken response surface methodology design ...
Cansu Ceviker, Lutfiye Ekici
wiley   +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

Reduction of Ultraviolet‐ and Heat‐Induced Aging Using Betulin‐Loaded Arginine–Caprylate Self‐Assembly: Randomized Double‐Blind Clinical Trials

Skin Research and Technology, Volume 32, Issue 5, May 2026.
ABSTRACT Background Betulin exhibits potent antibacterial, anti‐inflammatory, and antioxidant properties, effectively preventing ultraviolet (UV)‐ and heat‐induced skin aging. Its limited solubility in cosmetic solvents restricts its application. Methods To enhance betulin's applicability, a self‐assembled nanocarrier, arginine–caprylate ion pair ...
Koo Chul Kwon, Mi Jung Kim, Sang A Yoon
wiley   +1 more source

Betulin-Based Oleogel to Improve Wound Healing in Dystrophic Epidermolysis Bullosa: A Prospective Controlled Proof-of-Concept Study

Dermatology Research and Practice, 2017
Introduction. Skin fragility and recurrent wounds are hallmarks of hereditary epidermolysis bullosa (EB). Treatment options to accelerate wound healing are urgently needed. Oleogel-S10 contains a betulin-rich triterpene extract from birch bark.
Agnes Schwieger-Briel, Dimitra Kiritsi, Christoph Schempp, Cristina Has, Hauke Schumann   +4 more
doaj   +1 more source