Results 91 to 100 of about 601 (188)
Journal of Food Science, Volume 89, Issue 7, Page 4372-4388, July 2024.Abstract High concentrations of carnauba waxes (CRWs) that can compromise organoleptic properties are required to create self‐sustained and functional oleogels. The weak physical properties and stability of 4% w/w CRW–rice bran oil (RBO) oleogel were addressed by substituting CRW with beeswax (BW) in different weight ratios.
Ziyu Wang +3 more
wiley +1 more source
Discover FoodOleogelation has proven to be a successful strategy for structuring oils. In recent years, the use of oleogels as a deep frying medium has gained popularity as an effective approach to minimise oil uptake and reduce the energy content of fried foods ...
Pinar Ankaraligil, Buket Aydeniz-Guneser
doaj +1 more source
A comprehensive review: Impact of oleogel application on food texture and sensory properties
Food Science &Nutrition, Volume 12, Issue 6, Page 3849-3862, June 2024.This review highlights the application of oleogels in food innovation, focusing on their ability to improve nutritional value and impact texture and sensory properties. It covers the oleogel application across various food products, their formulation challenges, and the need for further research to optimize their use and consumer acceptance.
Lingyi Liu +6 more
wiley +1 more source
Design of foodgrade oleofoams from carnauba wax and glyceryl monostearate whippable oleogels [PDF]
The study aimed to design oleofoams based on carnauba wax (CW) and glyceryl monostearate (GMS), investigating the effect of their ratio (10:0, 8:2, 7:3, 6:4, 5:5, 4:6, 3:7, 2:8; 0:10) on the resulting oleofoam properties.
Borriello, Angela +3 more
core +1 more source
Applied Food ResearchOil yields from tray-dried and freeze-dried bee brood extracted using supercritical CO2 did not show statistically significant differences at each extraction temperature.
Rattana Muangrat +6 more
doaj +1 more source
Development of lecithin-based oleogels and oleogel emulsions with stearic acid capable of enhancing probiotic viability and delaying oxidation [PDF]
, 2018 Phospholipids (PL) have been shown to bind to probiotics and increase their viability. However, phospholipids are readily prone to oxidation, which hinders their use in dairy products.
Gaudino, Nicole
core +2 more sources
Potential of Rice Bran Wax and Soybean Oil Oleogels as Pork Fat Replacements in Frankfurter-type Sausages [PDF]
, 2018 This study demonstrated the technological potential of rice bran wax/soybean oil oleogels as animal fat replacers in frankfurter-type sausages while maintaining acceptable product sensory properties.
Acevedo, Nuria +6 more
core +3 more sources
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 +3 more
openaire +2 more sources
Modulation of Extra Virgin Olive Oil Digestibility through Oleogelation [PDF]
, 2022 Background. Extra virgin olive oil (EVOO) represents a key player in the Mediterranean diet for its health-promoting capacity. Although its use as a functional ingredient would be particularly interesting, the direct addition of EVOO to food is ...
F. Ciuffarin +3 more
core
Beta-carotene-loaded Oleogels: Morphological analysis, cytotoxicity assessment, in vitro digestion and intestinal permeability [PDF]
Composition and structure of oleogels significantly influence their digestive behaviour, impacting triacylglycerol breakdown and the bioavailability of incorporated compounds. Texture profile analysis showed that sterol-based oleogels (STOs) exhibited 20
Abreu, Cristiano S. +8 more
core +1 more source