Results 71 to 80 of about 433 (114)

Issue Information

JEADV Clinical Practice, Volume 5, Issue 1, Page 1-6, March 2026.
wiley   +1 more source

Amyloid fibril-templated oleogels

Food Hydrocolloids
ISSN:1873 ...
Svitlana Mykolenko, Mattia Usuelli, Andrin Lustgarten, Peter Fischer, Raffaele Mezzenga   +4 more
openaire   +2 more sources

Effect of Using Oleogel on the Physicochemical Properties, Sensory Characteristics, and Fatty Acid Composition of Meat Patties

Foods
This study investigated the physicochemical properties of meat patties, comparing a control sample and an experimental sample with the addition of 10% oleogel.
Aidyn Igenbayev, Mukhtarbek Kakimov, Maigul Mursalykova, Bartosz Wieczorek, Bożena Gajdzik, Radosław Wolniak, Damian Dzienniak, Michał Bembenek   +7 more
doaj   +1 more source

Thermo-Oxidative Stability and Functional Properties of Extra Virgin Olive Oil Oleogels

Gels
Structuring oils using oleogels (OGs) represents a promising strategy for developing semi-solid lipid matrices with applications in food and other soft systems.
Denisse Bascuñan, Claudia Vergara, Cristian Valdes, Yaneris Mirabal, Roberto Quiroz, Jaime Ortiz-Viedma, Vicente Barros, Jaime Vargas, Marcos Flores   +8 more
doaj   +1 more source

Characterization of the sunflower oil-based oleogel developed by the ferulic acid/monoglyceride mixture and its application in chocolate preparation

Food Chemistry: X
The ferulic acid (FA) / monoglyceride (MG) mixture could act as a gelator to structure sunflower oil at the gelator concentration (c) ≥ 4 % and the FA/MG ratios (r) of 0:100, 25:75, 50:50 and 75:25. The rectangular FA and needle-shaped MG crystals in the
Sheng Zhang, Sheng Geng, Hanjun Ma, Benguo Liu   +3 more
doaj   +1 more source

Effects of RBX oleogel and heat–moisture-treated rice flour in food matrices on digestibility and microbiota

npj Science of Food
Recently, oleogel and heat–moisture-treated (HMT) modified starch have gained much attention as a potential margarine replacement and a low-digestible starch, respectively.
Tidarat Norsuwan, Thanutchaporn Kumrungsee, Noriyuki Yanaka, Tomoka Nagao, Masubon Thongngam   +4 more
doaj   +1 more source

Baking using oleogels

Food Science and Technology, 2023
openaire   +1 more source

Method for obtaining oleogels

, 2019
La presente invención se refiere a un procedimiento de obtención de oleogeles caracterizado porque se obtienen mediante la dispersión de una sal catiónica en una emulsión de un polisacárido sulfatado y un aceite. La invención también se refiere al oleogel obtenido por el procedimiento útil para alimentación como sustituto de grasas sólidas, así como en
López-Rubio, Amparo, Martínez Sanz, Marta, Fontes, Cynthia, Fabra, María José   +3 more
openaire   +2 more sources

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Effect of oleogelation on physical properties and oxidative stability of camellia oil-based oleogels and oleogel emulsions

Food Research International, 2021
In this work, the camellia oil-based oleogels and O/W oleogel emulsions were prepared with glycerol monolaurate (GML) as an oleogelator, which had a critical gelation concentration of 3 wt%. Results showed that with the increasing GML concentration, a more densely needle-like morphology was formed by the network of GML crystals within the oil ...
Jingjing, Pan, Lirong, Tang, Quanxi, Dong, Yang, Li, Hui, Zhang   +4 more
openaire   +2 more sources

Structural characterization of hydrogel-oleogel biphasic systems as affected by oleogelators

Food Research International, 2022
This work developed novel bi-phasic gel systems containing a hydrogel (κ-carrageenan) and an oleogel, and investigated the roles of different oleogelators (glycerol monostearate-GMS and beeswax-BW) on the structures of the bigels. Stable bigels were obtained via a facile blending approach by carefully controlling the mixing temperature. Microstructural
Jingyi, Yang, Hongxia, Zheng, Yunfan, Mo, Yanxiang, Gao, Like, Mao   +4 more
openaire   +2 more sources