Results 61 to 70 of about 433 (114)

Effects of hydrocolloids and oleogel on techno-functional properties of dairy foods

Food Chemistry: X
This paper aims to overview the influence of different gels that including hydrocolloids and oleogel on techno-functional changes of dairy foods. The hydrocolloids are widely added to dairy products as stabilizers, emulsifiers, and gelling agents to ...
Shan Zhang, Chuanying Ren, Caiyun Wang, Renjiao Han, Siyu Xie   +4 more
doaj   +1 more source

Color Development in Carotenoid-Enriched Bigels: Effects of Extraction Method, Saponification, and Oleogel-to-Hydrogel Ratios on CIELAB Parameters

Gels
Bigels are promising delivery systems for bioactive compounds, combining the properties of hydrogels and oleogels. Pequi carotenoids, characterized by their natural yellow fluorescence, hold potential to replace the artificial dye tartrazine in foods ...
Caroline Ramos-Souza, Daniel Henrique Bandoni, Veridiana Vera de Rosso   +2 more
doaj   +1 more source

Oleogels for food applications

, 2020
Over the years, fats have been widely used in foods for different purposes including improving texture, aroma, and mouthfeel. Processing methods used in manufacturing solid fats might cause some adverse effects including a high amount of saturated and trans-fatty acids.
Demirci, Mehmet, Lee, Chi-Ching, Çavuş, Mustafa, Çağlar, Muhammed Yusuf   +3 more
openaire   +2 more sources

Ovotransferrin Fibril—Gum Arabic Complexes as Stabilizers for Oleogel-in-Water Pickering Emulsions: Formation Mechanism, Physicochemical Properties, and Curcumin Delivery

Foods
This project aimed to explore the influence of the interaction between ovotransferrin fibrils (OTF) and gum arabic (GA) on the formation mechanism, physicochemical properties, and curcumin delivery of the oleogel-in-water Pickering emulsion.
Zihao Wei, Yue Dong, Jingyu Si
doaj   +1 more source

Studying the impact of zein microfibers on the physicochemical and microstructural properties of bi-gels based on ι-carrageenan hydrogels and beeswax oleogels

Current Research in Food Science
This research presents a novel bi-gel system formed by combining zein microfiber -reinforced carrageenan hydrogels and beeswax oleogels. The main objective is investigating the impact of the interplay between zein microfibers, ι-carrageenan hydrogels ...
Mojtaba Rezaei, Sara Naji-Tabasi, Behrouz Ghorani, Bahareh Emadzadeh   +3 more
doaj   +1 more source

Development, Characterization, and Stability of Margarine Containing Oleogels Based on Olive Oil, Coconut Oil, Starch, and Beeswax

Gels
The removal of partially hydrogenated fats, as well as the substitution of saturated fats with healthier alternatives, has become increasingly common due to their well-established association with adverse health effects.
Bárbara Viana Barbosa Naves, Thais Lomonaco Teodoro da Silva, Cleiton Antônio Nunes, Felipe Furtini Haddad, Sabrina Carvalho Bastos   +4 more
doaj   +1 more source

Oleogels from Watermelon Rind Extract and Orange Peel Essential Oil for Hair Nutrition

EduChemia
Watermelon rind extract is rich in protein, citrulline, and lycopene, whereas orange peel essential oil contains vitamins A, C, and E. Both ingredients have demonstrated potential in preventing hair loss.
Iis Erlina, Nisa Lelita Fadilah, Dwi Indah Yulianti, Asfiah Adiba, Retno Putri Febriany, Auliya Ilmiawati   +5 more
doaj   +1 more source

Characteristics of carnauba wax oleogel as deep-frying media and its improvement on frying performance, texture and sensory quality of proso millet rice cakes

Grain & Oil Science and Technology
Carnauba wax-structured soybean oil oleogels were developed as alternative frying media for proso millet rice cake processing. Optimal practical properties were identified in the 8 % wax concentration through evaluations conducted via polarized light ...
Xingyue Li, Linhang Qu, Yajing Yang, Wei Cao, Qi Li, Siyu Zhang, Yuan Gao, Xiuzhu Yu   +7 more
doaj   +1 more source

Development and optimization of oleogel made with soy protein isolate and xanthan gum using emulsion template approach and its comparison with solid fats

Heliyon
This study aims to develop oleogel as a potential substitute for solid fats in the diet. A novel combination of unmodified Soy Protein Isolate (SPI) and Xanthan Gum (XG) have been utilized to gelate sunflower oil, using an emulsion template approach. The
Saumya Sonam Sinha, Ashutosh Upadhyay, Anurag Singh   +2 more
doaj   +1 more source

Preparation of Novel Flaxseed Oil/Beeswax Oleogel Systems and Its Application in the Improvement of Sodium Alginate Films

Gels
The purpose of this study was to prepare a novel kind of flaxseed oil (FO)/beeswax oleogel system and apply it to improve the properties of sodium alginate films.
Shan Xue, Qun Huang
doaj   +1 more source