Results 121 to 130 of about 502 (187)
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Edible oleogels as solid fat alternatives: Composition and oleogelation mechanism implications
Comprehensive Reviews in Food Science and Food Safety, 2022Abstract 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.
Jingbo Li, Guoqin Liu, Zheng Guo
exaly +4 more sources
Food Research International, 2023 The possibility to steer extra virgin olive oil (EVOO) digestion and polyphenol bioaccessibility through oleogelation was investigated. EVOO was converted into oleogels using lipophilic (monoglycerides, rice wax, sunflower wax, phytosterols) or ...
Francesco Ciuffarin +2 more
exaly +2 more sources
Fat replacers based on oleogelation of beeswax/shellac wax and healthy vegetable oils
LWT - Food Science and Technology, 2023 Eduardo Morales +2 more
exaly +2 more sources
The potential of rapeseed (canola) oil nutritional benefits wide spreading via oleogelation
Food Bioscience, 2023Karol Banas +2 more
exaly +2 more sources
Steering protein and lipid digestibility by oleogelation with protein aerogels
Food and Function, 2022 The aim of the present work was to assess the effect of an innovative oleogelation strategy, the aerogel-template approach, on protein and lipid digestibility.
Stella Plazzotta +2 more
exaly +2 more sources
Fabrication and characterization of the W/O/W multiple emulsion through oleogelation of oil
Food Chemistry, 2021Zhaohua Huang +2 more
exaly +2 more sources
Journal of Food Science, 2021 Oleogels and oleogelation routes have been extensively studied in the past decade; however, the industry has not yet implemented this technique due to price, availability, and clean label.
Thaïs Lomônaco Teodoro da Silva +1 more
exaly +2 more sources
A novel approach for the development of edible oleofoams using double network oleogelation systems
Food Chemistry, 2023Whipped oleogels (oleofoams) are commonly stabilized by crystalline particles. Still, external factors like temperature fluctuations could change the state of the crystals (phase transitions), leading to the destabilization and disruption of oleofoams ...
Behraad Tirgarian, Jamshid Farmani
exaly +2 more sources
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
openaire +2 more sources
Food Chemistry, 2023
The aim of this study was to fabricate a carnauba wax oleogel with improved nutritional characteristics including reduced ω6:ω3 ratio and heightened alpha-linolenic acid through sunflower (SO): linseed oil (LO) in various ratios (100:0, 80:20, 70:30, 50 ...
L. Roufegarinejad +5 more
semanticscholar +1 more source
The aim of this study was to fabricate a carnauba wax oleogel with improved nutritional characteristics including reduced ω6:ω3 ratio and heightened alpha-linolenic acid through sunflower (SO): linseed oil (LO) in various ratios (100:0, 80:20, 70:30, 50 ...
L. Roufegarinejad +5 more
semanticscholar +1 more source