Innovative oleogels: Developing sustainable bioactive delivery systems for healthier foods production [PDF]
Food Chemistry: XOleogels have emerged as an excellent medium for delivering bioactive compounds. This study highlights and discusses recent advances in developing, producing, characterizing, and applying oleogels for delivering functional and bioactive compounds in food
Taha Mehany +4 more
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Effect of Cooling Rate on Properties of Beeswax and Stearic Acid Oleogel Based on Rice Bran Oil and Sesame Oil [PDF]
GelsThis study aimed to investigate how varying cooling rate impacts the characteristics of oleogels prepared using a sesame oil and rice bran oil blend (5:6, w/w) using a combination of beeswax and stearic acid (3:1, w/w at 12%, w/w) as the oleogelators ...
Subajiny Sivakanthan +4 more
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Impact of Fat Replacement by Using Organic-Candelilla-Wax-Based Oleogels on the Physicochemical and Sensorial Properties of a Model Cookie [PDF]
Gels, 2023 Oleogelation is an alternative process to improve the nutritional properties of food by creating soft-matter structures with the same functionality as commercial fats (shortenings).
Cassandra Lizeth Flores-García +5 more
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The Characteristic of Insect Oil for a Potential Component of Oleogel and Its Application as a Solid Fat Replacer in Cookies [PDF]
Gels, 2022 The larvae of Tenebrio molitor, an edible insect, have recently attracted attention in the food industry as a protein supplement or future food material.
Doyoung Kim, Imkyung Oh
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Characterization of Beeswax and Rice Bran Wax Oleogels Based on Different Types of Vegetable Oils and Their Impact on Wheat Flour Dough Technological Behavior during Bun Making [PDF]
GelsFive varieties of vegetable oil underwent oleogelation with two types of wax as follows: beeswax (BW) and rice bran wax (RW). The oleogels were analyzed for their physicochemical, thermal, and textural characteristics.
Sorina Ropciuc +6 more
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Quantifications of Oleocolloid Matrices Made of Whey Protein and Oleogels [PDF]
Foods, 2020 Consumer demand for high protein content and plant-based fat has necessitated novel approaches to healthy food products. In response to this need, oleogels (OG) (structured liquid oils) emerged as a possible means of not only replacing saturated and ...
Clifford Park +2 more
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Rheological and Physicochemical Characterization of Structured Chia Oil: A Novel Approach Using a Low-Content Shellac Wax/Beeswax Blend as Oleogelant [PDF]
GelsVegetable oils structured with natural wax blends have attracted increasing interest due to their tunable crystallization and gelling behavior. This study evaluated the structuring of chia oil (ChO) using low concentrations (1–5%) of a shellac wax (SW ...
Eduardo Morales +8 more
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Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, 2021 Halva is a confectionery product based on nougat and different oilseeds paste called tahini. The oil separation during storage has been considered a normal and natural phenomenon, but current trends consider this process a defect that gives a ...
Anda Elena TANISLAV +5 more
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Characterization of mixed-component oleogels: Beeswax and glycerol monostearate interactions towards Tenebrio Molitor larvae oil [PDF]
Current Research in Food ScienceEdible insects are attracting attention as an alternative food due to their excellent production efficiency, lower carbon consumption, and containing high protein.
Sohui Jeong, Imkyung Oh
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Structural Build-Up and Stability of Hybrid Monoglyceride–Triglyceride Oleogels [PDF]
GelsOleogelation is an alternative oil structuring route to formulate (semi-)solid fats with a reduced amount of saturated fats. Monoglycerides have been identified as effective gelators; however, their application potential can be limited due to challenges ...
Kato Rondou +3 more
doaj +2 more sources