Results 131 to 140 of about 496 (177)

Oleogelation for saturated fat replacement in vegan cheese

Food Chemistry
Oleogelation was investigated to reduce the saturated fat content of vegan cheese. Oleogels were formulated using a range of oleogelators, oleogelator concentrations and oil phase compositions to study the effect that adjusting these parameters had on ...
Dérick Rousseau
exaly   +2 more sources

Some of the next articles are maybe not open access.

Related searches:

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, Zheng Guo
exaly   +3 more sources

Thermoreversible oleogelation of fatty acid monoglyceride-containing sunflower oil from a rheological approach

Food Bioscience
Nowadays, there is a growing concern among consumers about the impact of diet on health. In this regard, oleogelation has been proposed as a promising strategy to replace unhealthy fats, as well as to encapsulate water-insoluble bioactive compounds in ...
Antonio Guerrero, Manuela Ruiz Domínguez, José Manuel Aguilar García   +2 more
exaly   +2 more sources

A novel low-temperature procedure for oleogelation of heat-sensitive oils: Oleogels based on tucumã oil and ethyl cellulose [PDF]

LWT - Food Science and Technology
Oleogels are made by structuring oils with an oleogelator, e.g., ethyl cellulose (EC), and can be used as fat replacers in foods. Also, oleogels made from oils rich in bioactives, e.g., tucumã oil (TCO), could possess additional nutritional benefits ...
Jens Risbo, Carmen Sílvia Fávaro Trindade, Matías A Via   +2 more
exaly   +2 more sources

Preparation and rheological characterization of shellac oleogels and oleogel-based emulsions

Journal of Colloid and Interface Science, 2013
We 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., Schatteman, Domien, De Vos, Winnok H., Lesaffer, Ans, Dewettinck, Koen   +4 more
openaire   +3 more sources

Edible Oleogels Produced with Fatty Alcohols: The Use of Policosanol as an Oleogelator

2022
Organogelation 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., Shakeel A., Farooq U., Baldino N., Gabriele D.   +4 more
openaire   +1 more source

Natural oleogelators for the formulation of oleogels by considering their rheological and textural perspective; a review

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, Mehdi, Varidi, Elham, Assadpour, Fuyuan, Zhang, Seid Mahdi, Jafari   +4 more
openaire   +2 more sources

Monoglyceride Oleogels

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, Carrin, Maria Elena   +1 more
openaire   +2 more sources

Perspectives on Oleogels for Multifaceted Applications

Journal of Agricultural and Food Chemistry
Over 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, Saritha Balasubramani, Yadavali Siva Prasad, Krishnamoorthy Lalitha   +3 more
openaire   +2 more sources

Gli oleogel

2019
----
Laura Principato, Giorgia Spigno
openaire   +1 more source