Results 101 to 110 of about 327 (161)

Tailoring the Properties and Oxidative Stability of <i>Idesia polycarpa</i> Crude Oil-Based HIPEs via Xanthan Gum and Ovalbumin: Implementation in Biscuit Processing. [PDF]

Foods
Huang X, Shi Y, Chen Y, Kan J, Luo K.
europepmc   +1 more source

Exploring the Impact of Lipid Structure and Composition on the Digestion of Next-Generation Meat and Dairy Analogues. [PDF]

Foods
Asif Z, Prestidge CA, Joyce P.
europepmc   +1 more source

Submicron-oleogel particles for enhanced oral delivery of hydrophobic compounds: <i>In vitro</i> and <i>in vivo</i> proof of concept. [PDF]

Mater Today Bio
Ashkar A, Awad R, Lesmes U, Sosnik A, Davidovich-Pinhas M.   +4 more
europepmc   +1 more source

Bigels containing different wax-based oleogels as laminating fat replacers in croissants. [PDF]

Curr Res Food Sci
Steinkellner C, Kroll L, Franke K.
europepmc   +1 more source

Fabrication and Application of Turmeric Extract-Incorporated Oleogels Structured with Xanthan Gum and Soy Lecithin by Emulsion Template. [PDF]

Gels
Hong SJ, Shin GH, Kim JT.
europepmc   +1 more source

Effect of Ultrasound Standing Wave-Induced Acoustophoresis in Monoglyceride Oleogel Structuration. [PDF]

Cryst Growth Des
Lassila P, Zinn T, Hyvönen J, Noriega Benitez E, Penttilä P, Salmi A, Valoppi F.   +6 more
europepmc   +1 more source

Oleofoams: The impact of formulating air-in-oil systems from a lipid oxidation perspective. [PDF]

Curr Res Food Sci
Ribourg-Birault L, Meynier A, Vergé S, Sallan E, Kermarrec A, Falourd X, Berton-Carabin C, Fameau AL.   +7 more
europepmc   +1 more source

Candelilla Wax and Glycerol Monostearate-Based Oleogels as Animal Fat Substitutes in Bologna Sausages. [PDF]

Gels
Tanislav AE, Cornea AA, Radu ED, Țibulcă D, Mureșan V, Mudura E.   +5 more
europepmc   +1 more source

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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
exaly   +3 more sources

Edible oleogels as solid fat alternatives: Composition and oleogelation mechanism implications

Comprehensive Reviews in Food Science and Food Safety, 2022
Abstract The growing awareness of the adverse health effects of trans‐fats and saturated fats are driving researchers to seek healthy alternatives. A promising strategy to structure liquid oil, called oleogelation, has been a subject of great interest.
Guoqin Liu
exaly   +3 more sources