Results 61 to 70 of about 1,234 (182)
Vegetable Oil–Mediated Transesterification as a Green Route to Tune Ethyl Cellulose Properties
Journal of Polymer Science, Volume 64, Issue 8, Page 1681-1691, 15 April 2026.An environmentally conscious strategy for augmenting the hydrophobicity of ethyl cellulose polymer via a transesterification reaction using renewable vegetable oil. ABSTRACT The inherent hydrophilicity of biopolymers presents significant limitations to their implementation, particularly in coating and packaging applications.
Athira Narayanan +7 more
wiley +1 more source
Nanowire-based squalene oleogel repairs skin photoaging
Journal of NanobiotechnologyLong-term exposure to ultraviolet B (UVB) radiation induces the accumulation of free radicals in the skin, resulting in oxidative damage and accelerated aging. As a natural anti-oxidant, squalene has been applied as a cosmetic additive.
Li Yan +6 more
doaj +1 more source
FoodsSupplements improve consumers’ health and well-being. Oleogels are fat substitutes that offer nutritional and structural improvements to foods. This study aimed to formulate and observe chocolate’s structural differences and properties supplemented with ...
Paulo Henrique Silva Santos +2 more
doaj +1 more source
Asian Journal of Pharmaceutical Sciences, 2018 Oleogels contain oil or a non-polar liquid which is gelled with an agent called an organogelator. The aim of this study was to evaluate the effects of the addition of silicone oil (cyclopentasiloxane) to the gelation process and to the properties of ...
Mya Thet Htar Swe, Panida Asavapichayont
doaj +1 more source
Recycled Cellulose‐Based Colorimetric Indicators for Non‐Contact Detection of Food Contamination
Advanced Sustainable Systems, Volume 10, Issue 4, April 2026.Recycled cellulose acetate films, functionalized with red cabbage anthocyanins, combine antioxidant activity and pH‐responsive color changes for smart food packaging. They extend shelf life by preventing oxidation and enable non‐contact detection of bacterial contamination via VOC‐triggered color shifts.
Jasim Zia +7 more
wiley +1 more source
Preparation of Chitosan Oleogel from Capillary Suspension and Its Application in Pork Meatballs
GelsIn the oil dispersion of chitosan, the formation of a capillary bridge was triggered by adding a small amount of water to obtain an oleogel. With this method, the types of liquid oil and the ratio of oil/chitosan/water were explored to achieve an optimal
Shishuai Wang +6 more
doaj +1 more source
FoodsThis 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
Effects of hydrocolloids and oleogel on techno-functional properties of dairy foods
Food Chemistry: XThis 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 +4 more
doaj +1 more source
Current Research in Food ScienceThis 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 +3 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 +5 more
openaire +2 more sources