Results 111 to 120 of about 327 (161)
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Structural characterization of hydrogel-oleogel biphasic systems as affected by oleogelators
Food Research International, 2022This work developed novel bi-phasic gel systems containing a hydrogel (κ-carrageenan) and an oleogel, and investigated the roles of different oleogelators (glycerol monostearate-GMS and beeswax-BW) on the structures of the bigels. Stable bigels were obtained via a facile blending approach by carefully controlling the mixing temperature. Microstructural
Jingyi, Yang +4 more
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Preparation and rheological characterization of shellac oleogels and oleogel-based emulsions
Journal of Colloid and Interface Science, 2013We report the preparation and rheological characterization of oleogels and oleogel-based emulsions prepared using shellac as a structurant. Shellac showed excellent oleogelation properties, resulting in liquid oil gelation at a concentration as low as 2 wt%.
Patel, Ashok R. +4 more
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Edible Oleogels Produced with Fatty Alcohols: The Use of Policosanol as an Oleogelator
2022Organogelation is one of the most promising techniques to replace unhealthy saturated fats in foods, guaranteeing a similar texture but with the use of healthy unsaturated oils. Nevertheless, the number of food grade gelators is not high, and the discovery of new agents is still due to “serendipity”.
Lupi F. R. +4 more
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Ultrasound as a Tool to Taylor Oleogelation and Oleogels Physical Properties
Thaïs Lomônaco Teodoro da Silva +2 moreexaly +2 more sources
International Journal of Biological Macromolecules
A well-known method for reducing or swapping out undesirable and controversial fats in food is oleogelation. To quantify the effects of droplets-particle inclusion on the textural aspects of gelled systems, a thorough understanding of rheological behavior of oleogels (OGs) is necessary. Otherwise stated, a rational grasp of rheological characterization
Behnaz, Hashemi +4 more
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A well-known method for reducing or swapping out undesirable and controversial fats in food is oleogelation. To quantify the effects of droplets-particle inclusion on the textural aspects of gelled systems, a thorough understanding of rheological behavior of oleogels (OGs) is necessary. Otherwise stated, a rational grasp of rheological characterization
Behnaz, Hashemi +4 more
openaire +2 more sources
The use of monoglycerides (MGs) as oil structuring agents has gained considerable attention in the last two decades due to their ability to create solid fat mimetic materials. This chapter provides a comprehensive analysis of MG oleogels, focusing on their fundamental properties.
Palla, Camila Andrea +1 more
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Palla, Camila Andrea +1 more
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Perspectives on Oleogels for Multifaceted Applications
Journal of Agricultural and Food ChemistryOver the past few decades, oleogels have been a thriving field that has experienced substantial significance with diverse industrial applications. The research works related to oleogels have been highly dynamic, enabling the creation of numerous cost-effective gels with tunable characteristics by adjusting the gelator concentration.
Natarajan Anbuselvan +3 more
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Fabrication and characterization of the W/O/W multiple emulsion through oleogelation of oil
Food Chemistry, 2021Xiuting Hu +2 more
exaly