Results 111 to 120 of about 502 (187)

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

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

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

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

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

Effects of Rice Bran Oil Shortening Substitution on Physicochemical and Functional Properties of Plant-Based Mozzarella Cheeses. [PDF]

Foods
Vatthanakul S, Theprugsa P, Jewsuwan N, Prinyawiwatkul W.   +3 more
europepmc   +1 more source

In Vitro Digestibility and Structural Evaluation of Pea Protein-Based Emulsion-Filled Gels Designed for Dysphagia-Friendly Nutrition. [PDF]

Gels
Bartkuvienė I, Eisinaitė V, Golge E, Petrikaitė V, Leskauskaitė D.   +4 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   +4 more sources