Results 71 to 80 of about 2,882 (203)

Designing Protein Gels for Nutrient Delivery: From Formulation to Digestion

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 2, March 2026.
ABSTRACT Protein gels have diverse applications in food industry, with plant proteins as potential alternatives to animal‐derived products. The applications of protein gels mainly depend on gel properties while gel digestibility affects the delivery and release of nutrients. However, the relationship and synergistic influences among gelation mechanism,
Xue Dong, Yong Wang, Xiao Dong Chen, Cordelia Selomulya   +3 more
wiley   +1 more source

Characterization of Chickpea Seed Oil and Its Structuring Into Oleogels Using Rice Bran Wax: A Study on the Physicochemical, Thermal, Textural, and Antioxidant Properties for Potential Use in Health‐Conscious and Sustainable Food Products

Food Science &Nutrition, Volume 14, Issue 2, February 2026.
Higher rice bran wax ratios produced firmer, more stable oleogels. Lower wax concentrations resulted in weak structuring and phase separation. Oil‐binding capacity increased noticeably with RBW content. Thermal and textural properties improved in proportion to wax concentration.
Farhang Hameed Awlqadr, Othman Abdulrahman Mohammed, Syamand Ahmed Qadir, Ako Mahmood Qadir, Aryan Mahmood Faraj, Khaled Arab   +5 more
wiley   +1 more source

Development of beeswax oleogels and the influence of gelator concentration and oil type on their final properties [PDF]

, 2016
[Excerpt] Introduction: Concerns regarding food nutritional value, sensory attributes, and consumer health urge to get a valid and feasible answer.
Cerqueira, Miguel Ângelo Parente Ribeiro, Cunha, Rosiane, Fasolin, Luiz H., Martins, Artur J., Pinheiro, Ana Cristina, Vicente, A. A.   +5 more
core  

Development and Textural Property Regulation of Pickering Type Bigel‐Based Low‐Fat Spread

Food Frontiers, Volume 7, Issue 1, January 2026.
Whey protein microparticles (WPM) content actively controlled the microstructure and rheological property of Pickering type bigel‐based low‐fat spread and thus its salt release profiles, oral tribology, texture, and sensory properties. ABSTRACT Enhancing textural properties through structural design is a significant direction in food science.
Wenni Tian, Lang Liu, Suqiong Fang, Zhe Li, Ronghai Hu, Wenrong Chen, Jie Xiao   +6 more
wiley   +1 more source

Stability of bubbles in wax-based oleofoams: decoupling the effects of bulk oleogel rheology and interfacial rheology [PDF]

, 2020
Oleofoams are dispersions of gas bubbles in a continuous oil phase and can be stabilized by crystals of fatty acids or waxes adsorbing at the oil-air interface.
Binks, BP, Garbin, V, Leynes, V, Saha, S, Saint-Michel, B   +4 more
core   +1 more source

Lecithin’s Roles in Oleogelation

Gels
This manuscript analyzes the research considering the exploitation of lecithin in oleogelation. The main objective of the work was to gather, analyze, and extract from the existing research data the information that enables us to identify lecithin-dependent roles.
Joanna Harasym, Karol Banaś
openaire   +3 more sources

Nature‐Inspired Design Strategies for Efficient Atmospheric Water Harvesting

Advanced Materials, Volume 37, Issue 51, December 23, 2025.
This review presents advances in bioinspired atmospheric water harvesting systems, emphasizing how structural motifs such as wettability gradients, directional transport, and hierarchical porosity have been translated into engineered fog‐collection and vapor‐sorption strategies for enhanced water uptake, accelerated transport, and energy‐efficient ...
Yunchan Lee, Shouhong Fan, Shu Yang
wiley   +1 more source

Potential of Ethyl Cellulose as a Stabilizer of Nonaqueous Food‐Grade Emulsions

European Journal of Lipid Science and Technology, Volume 127, Issue 12, December 2025.
Ethyl cellulose can stabilize medium‐chain triglycerides and rapeseed nonaqueous Pickering emulsions based on decreased interfacial tension and mechanical barrier formation on the interface. ABSTRACT Nonaqueous emulsions offer significant advantages in water‐free systems but remain underexplored.
Bruno T. Ceccato, Sachin Rathod, Namrah Azmi, Andrew Akanno, Rosiane L. Cunha, Lucimara G. de la Torre, Jon O. Fossum   +6 more
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

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