Results 61 to 70 of about 2,882 (203)

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

Preparation of Ovalbumin/Xanthan Gum/Chitosan Pickering Emulsion Oleogel Added with Amomum villosum Lour. Extract and Its Application in Cookies

Gels
In this study, a new oleogel system was constructed and used as a fat substitute in the processing of cookies. The preparation process of Amomum villosum Lour. extract (AVE) was optimized based on antioxidant activity and yield firstly.
Shan Xue, Jilong Zhao, Zhouyi Xiong, Jie Huang   +3 more
doaj   +1 more source

Monoglyceride oleogels as fat replacers in filling creams for sandwich cookies [PDF]

, 2021
BACKGROUND: Many food products need to be reformulated to reduce the intake of saturated and trans fats which are considered unhealthy. In particular, the reformulation of filling creams (FCs) is challenging as these fats cannot be directly replaced with
Carrin, Maria Elena, Palla, Camila Andrea, Wasinger, María Florencia   +2 more
core   +1 more source

Vegetable Oil‐Based Materials for Drug Delivery Systems and Wound Dressings

Macromolecular Bioscience, EarlyView.
Renewable resources like vegetable oils are increasingly explored for biomaterial production in biomedical applications. Their monoglycerides and triglycerides inherently possess functions or can be chemically modified to introduce functional groups suitable for polymerization, yielding biomaterials with desirable properties such as flexibility ...
Lucas M. Favre, Nicolas Masurier, Anne Aubert‐Pouëssel   +2 more
wiley   +1 more source

Effect of Oleogelation Temperature on Physicochemical Properties and Stability of Peanut Oil Oleogel (Arachis hypogaea L.)

Agritech
Oleogelation is a method to transform liquid oil into solid fats without altering the fatty acid profile. Compared to hydrogenation, oleogelation requires a relatively simple process and does not produce trans fats.
Chrisnadya Putri Wangsa, Amalia Fitriani, Arima Diah Setiowati, Chusnul Hidayat   +3 more
doaj   +1 more source

Hybrid gels: influence of water and oil phase on textural and rheological properties [PDF]

, 2017
The 19th Gums & Stabilisers for the Food Industry Conference: Hydrocolloid MultifunctionalityHybrid gels are biphasic systems formed by conjugating hydrogels and oleogels.
Cerqueira, Miguel A., Cunha, Rosiane L., Maciel, José Filipe Gonçalves, Martins, Artur J., Pastrana, Lorenzo, Silva, Pedro Miguel Peixoto da, Vicente, A. A.   +6 more
core  

Use of Oleogels to Replace Margarine in Steamed and Baked Buns [PDF]

, 2021
[EN] Bakery products are usually formulated with solid fats, like margarines and shortenings, which contain high levels of saturated and trans-fatty acids and have negative effects on human health.
Bascuas-Véntola, Santiago Martín, Hernando Hernando, Mª Isabel, Morell-Esteve, Pere, Quiles Chuliá, Mª Desamparados, Salvador, Ana   +4 more
core   +1 more source

Recent Insights on Synthesis, Stability, and Complexities of Water‐in‐Oil Pickering Emulsion: From Theory to Applications

Food Frontiers, Volume 7, Issue 2, March 2026.
It provides a conceeptual framework of the core components required for w/o PE development and various internal and external factors determining the emulsion stabilization. It also emphasizes the emerging application of w/o PE in diverse industrial use such as encapsulation and delivery, packaging, food, biomedical, etc.
Bibha Mishra A., Vidisha Tomer
wiley   +1 more source

Определение реологических показателей и создание технологической схемы производства олеогеля [PDF]

, 2010
Исследования по изучению реологических показателей мягкой лекарственной формы - олеогеля противовоспалительного действия с "Хлорофиллиптом, экстрактом густым"yesБелгородский ...
Зилфикаров, И. Н., Теунова, Е. А., Хаджиева, 3. Д.   +2 more
core   +2 more sources

Plant‐Derived Oleosomes: Biotechnological Advancements on the Composition, Membrane Proteins, and Food and Pharmaceutical Applications

Food Frontiers, Volume 7, Issue 2, March 2026.
Plant‐derived oleosome; structural morphology, extraction, oleosome‐membrane proteins extraction, fabrication techniques, and cutting‐edge food and pharmaceutical applications. ABSTRACT Oleosomes are spherical subcellular organelles comprising triacylglycerols and sterol esters (lipid core) surrounded by a specialized monolayer membrane, composed of ...
Zafarullah Muhammad, Abdullah, Buntora Pasaribu, Shahzad Farooq, Sohail Khan, Rabia Ramzan, Warda Mustfa, Francis Padi Lamptey   +7 more
wiley   +1 more source