Results 91 to 100 of about 637 (201)
A Comprehensive Review on Bigels as a Potential Replacement to Solid Fat in Food Applications
Journal of Food Quality, Volume 2025, Issue 1, 2025.Bigels, composed of hydrogels and oleogels, are emerging as innovative materials with significant potential in the food industry. This review explores the application of bigels in various food contexts, including conventional and novel meats, plant‐based alternatives, baked foods, 3D printing, and advanced packaging technologies.
Wasiya Farzana +6 more
wiley +1 more source
Journal of Food Science, Volume 89, Issue 12, Page 9595-9607, December 2024.Abstract This is the first study to assess the impact of substitution of shortening (50%) with sunflower‐beeswax oleogel in cake formulations on the inactivation kinetics of Salmonella spp. and the quality attributes of cakes baked in conventional (CO) and microwave (MWO) ovens.
Necla Ozdemir‐Orhan +2 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
Avocado and Flaxseed Oleogels: the prospect of a healthy saturated fat substitute [PDF]
, 2019 Oleogelation is a novel technique that represents the forming of liquid oils into a gel-like structure by entrapping the liquid phase into a thermo-reversible and three-dimensional gel network.
Colleran, Heather L, Dr. +6 more
core +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
Ultra‐processed plant‐based analogs: Addressing the challenging journey toward health and safety
Journal of Food Science, Volume 89, Issue 12, Page 10344-10362, December 2024.Abstract Currently, plant‐based analogs are presented as healthier alternatives to the products they are intended to replace. However, the processing to which ultra‐processed plant‐based analogs are subjected to acquire the characteristics of animal‐derived products might result in the opposite effect, producing unhealthy ultra‐processed foods.
Jose M. Martín‐Miguélez +5 more
wiley +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
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 +5 more
openaire +2 more sources
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