Predicting the quality of cookies with oleogel as a shortening substitute using hyperspectral imaging and artificial intelligence. [PDF]
Curr Res Food SciJeong S, Hwang J, Lim J, Lee S.
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Development of Schiff base-type oleogels using the emulsion template approach at different pH values: Comparative investigation of their structure and properties. [PDF]
Curr Res Food SciZhu J, Tian D, Chen X, Cui J, Gao R.
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Development and Characterization of Oleogels from Avocado Oil and Monoglycerides. [PDF]
FoodsMoreno-Caballero M +7 more
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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
exaly +3 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
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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
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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
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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
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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
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