Exploring the Impact of Lipid Structure and Composition on the Digestion of Next-Generation Meat and Dairy Analogues. [PDF]
FoodsAsif Z, Prestidge CA, Joyce P.
europepmc +1 more source
Development of Spicy Spreadable Olive Oil Products by Oleogelation Technology.
, 2020 YILMAZ, EMİN, DEMİRCİ, Şahin
core
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 BioAshkar A +4 more
europepmc +1 more source
Bigels containing different wax-based oleogels as laminating fat replacers in croissants. [PDF]
Curr Res Food SciSteinkellner C, Kroll L, Franke K.
europepmc +1 more source
Steering protein and lipid digestibility by oleogelation with protein aerogels [PDF]
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.
Sonia Calligaris +2 more
exaly +2 more sources
Oleogelation of extra virgin olive oil by different gelators affects lipid digestion and polyphenol bioaccessibility [PDF]
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 ...
Sonia Calligaris +2 more
exaly +2 more sources
Effect of high-intensity ultrasound on the oleogelation and physical properties of high melting point monoglycerides and triglycerides oleogels [PDF]
Journal of Food Science, 2021 peer reviewedAbstract: 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.
Thais Lomonaco Teodoro da Silva +1 more
exaly +2 more sources
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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 +4 more
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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
openaire +2 more sources
A colloidal gel perspective for understanding oleogelation
Current Opinion in Food Science, 2017 Ashok R Patel
exaly +2 more sources