Results 71 to 80 of about 3,026 (222)

Green oleogels based on elm pulp cellulose nanofibers: effect of the nanofibrillation pre-treatment on their thermo-rheological behavior [PDF]

, 2023
Sustainable lubricating oleogels were obtained based on elm (Ulmus minor Mill.) pulp cellulose nanofibers in castor oil. Before their nanofibrillation, two samples of the same bleached pulp were subjected to two different pre-treatments, either ...
Delgado Canto, Miguel Ángel, Fernández Silva, Samuel David, García Morales, Moisés, Roman, Claudia   +3 more
core   +1 more source

Oleogels as Emerging Solid Fat Substitutes: Basic Characteristics, Preparation Strategies, and Food Applications

Food Safety and Health, EarlyView.
This article reviews the basic characteristics, factors affecting properties of oleogels, and preparation methods of oleogels. Meanwhile, their applications in meat products, dairy products, baked goods, and delivering bioactive compounds are highly summarized.
Wenyuan Zhang, Wenjin Han, Ning Zhou, Ziyue Xu, Jiayi Song, Dapeng Li, Yannan Chen   +6 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

Can trigeminal sensations impact saltiness perception? A mini‐review

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Many food companies have begun to reduce the salt content in their products due to health concerns; however, this reduction in salt content can affect the food's sensory appeal and flavour complexity. Flavour is defined as a combination of odour (i.e., smell), taste (i.e., gustation) and trigeminal sensations (i.e., chemesthesis).
Emily Dolan, Nicoletta Faraone, Matthew B McSweeney   +2 more
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

Fibril Synthesis From Food Processing By‐Products and Strategies for Structure–Function Stabilization for Food Applications

Sustainable Food Proteins, Volume 4, Issue 2, June 2026.
Protein fibrils can be synthesized from both conventional and by‐product protein sources, each having distinct advantages. Stabilization through polysaccharides and polyphenols can enhance fibril functional properties, such as gelling, foaming, and emulsification, thus furthering their application in food and non‐food materials.
Sanjana Sawant, Audrey L. Girard
wiley   +1 more source

Freeze–Thaw‐Induced Physically Cross‐Linked Poly(Vinyl Alcohol)/Alginate Hydrogels Incorporating Silver‐Doped Zinc Oxide and Clove Oil

Biopolymers, Volume 117, Issue 3, May 2026.
Freeze–thaw‐induced physically cross‐linked PVA/alginate hydrogels incorporating Ag/ZnO and clove oil exhibit improved structural integrity, tunable barrier properties, and controlled release behavior, highlighting their potential as multifunctional wound dressing materials. ABSTRACT This study reports the fabrication and comprehensive characterization
Büşra Mutlu
wiley   +1 more source

Carbohydrate–Protein Hydrogels as Fat Replacers: Design Criteria and Benchmarking Against Full‐Fat Systems

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.
ABSTRACT Reducing saturated fat while preserving the sensory quality of full‐fat foods remains a major formulation challenge because fat contributes simultaneously to body, lubrication, flavor delivery, and thermal transitions. Carbohydrate–protein (CP) hydrogels are increasingly explored as oil‐free fat replacers, but many systems are developed and ...
Amir Amiri, David Julian McClements, Srishty Maggo, Anika Singh, Anubhav Pratap‐Singh   +4 more
wiley   +1 more source

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, Valeria D'Errico, Marco Friuli, Sonia Bagheri, Claudio Mele, Alessandro Sannino, Christian Demitri, Leonardo Lamanna   +7 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