Results 151 to 160 of about 601 (188)
Developing edible oleogels structure prepared with emulsion-template approach based on soluble biopolymer complex. [PDF]
Food Chem XSarraf M +5 more
europepmc +1 more source
Some of the next articles are maybe not open access.
Related searches:
Related searches:
Food Research International, 2021
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
openaire +2 more sources
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
openaire +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
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.
Linlin Li +4 more
openaire +2 more sources
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
openaire +3 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
openaire +2 more sources
Palla, Camila Andrea +1 more
openaire +2 more sources
Moisturizing Effect of Oleogel/Hydrogel Mixtures
Pharmaceutical Development and Technology, 2008The aim of this study was to obtain new vehicles for topical formulations based on the mixture of hydrogels (aqueous systems) with oleogels (lipophilic systems). Several formulations were prepared using different oleogels mixed with polyacrylic acid hydrogel without addition of other ingredients. The moisturizing effect of the bigels was assessed along
I F, Almeida +5 more
openaire +2 more sources
Fractionation of ethylcellulose oleogels during setting
Food Funct., 2013The use of ethylcellulose (EC) polymers as a means to structure edible oils for fat replacement is beginning to show great promise and the use of these 'oleogels' has recently been shown to be feasible in food products. These gels are very versatile, as the mechanical properties can be tailored by altering either the fatty acid profile of the oil ...
Andrew J, Gravelle +2 more
openaire +2 more sources