Results 141 to 150 of about 502 (187)
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A colloidal gel perspective for understanding oleogelation
Current Opinion in Food Science, 2017Ashok R Patel
exaly +2 more sources
Oleogelation for saturated fat replacement in vegan cheese
Food ChemistryOleogelation 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 ...
J. Noon, D. Rousseau, S. R. Euston
exaly +2 more sources
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
openaire +1 more source
International Journal of Dairy Technology
Milk fat, an important component of dairy products, is prized for its flavour, texture and nutritional richness. However, it contains high levels of saturated fatty acids (SFAs), raising health concerns and limiting its suitability for health ...
T. Alim +6 more
semanticscholar +1 more source
Milk fat, an important component of dairy products, is prized for its flavour, texture and nutritional richness. However, it contains high levels of saturated fatty acids (SFAs), raising health concerns and limiting its suitability for health ...
T. Alim +6 more
semanticscholar +1 more source
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
openaire +2 more sources
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
, 2019
Oil structuring has been proposed as a promising strategy for fat replacement due to its solid texture and high unsaturation content. Oil structuring can be achieved using various gelator types, which induce oil gelation via various mechanisms.
A. Ashkar +4 more
semanticscholar +1 more source
Oil structuring has been proposed as a promising strategy for fat replacement due to its solid texture and high unsaturation content. Oil structuring can be achieved using various gelator types, which induce oil gelation via various mechanisms.
A. Ashkar +4 more
semanticscholar +1 more source
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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Oleogelation for Food Structuring Based on Synergistic Interactions Among Food Components
Encyclopedia of Food Chemistry, 2019Identifying synergistic combination of structurants to fabricate multicomponent oleogels is an emerging strategy and holds significant promise in the field of food structuring.
Ashok R. Patel
semanticscholar +1 more source