Results 21 to 30 of about 502 (187)
Ultra-Long-Chain Sorbitol Esters Tailoring Thermo-Responsive Rheological Properties of Oleogels [PDF]
FoodsOleogels must replicate the rheological behavior of saturated fats at processing and consumption temperatures to maintain their physical stability and sensory acceptance.
Marcelo Gomes Soares +4 more
doaj +2 more sources
Development and Characterization of Ethylcellulose Oleogels Based on Pumpkin Seed Oil and Rapeseed Oil [PDF]
GelsIn contrast to rapeseed oil, pumpkin seed oil has yet to be well investigated in terms of oleogelation, and, to the best of our knowledge, no study related to the use of ethylcellulose (EC) in the structuring of this oil has been identified in the ...
Claudiu-Ștefan Ursachi +6 more
doaj +2 more sources
Oleogelation based on plant waxes: characterization and food applications. [PDF]
J Food Sci Technol, 2023 Thakur D +4 more
europepmc +2 more sources
Natural Gums as Oleogelators [PDF]
International Journal of Molecular Sciences, 2021 The natural gums used as high molecular weight oleogelators are mainly polysaccharides that deliver a broad spectrum of possible utilization methods when structuring liquid fats to solid forms. The review discusses a natural gums’ structuring and gelling behavior to capture the oil droplets and form the water/oil gelling emulsions basing on their ...
Karol Banaś, Joanna Harasym
openaire +2 more sources
Effect of Dietary Fiber and Thermal Conditions on Rice Bran Wax-Based Structured Edible Oils
Foods, 2021 In this work, extra-virgin olive oil (EVO)- and sunflower oil (SFO)-based oleogels were structured using rice bran wax (RBW) at 10% by weight (w/w).
Laura Principato +6 more
doaj +1 more source
Synergistic effects of oleogelators in tailoring the properties of oleogels: A review
Comprehensive Reviews in Food Science and Food Safety, 2022 Abstract Conventional solid fats play a crucial role as an ingredient in many processed foods. However, these fats contain a high amount of saturated fats and trans fats. Legislations and dietary recommendations related to these two types of fats set forth as a consequence ...
Sivakanthan, Subajiny +3 more
openaire +3 more sources
Foods, 2021 Canola oil was structured into oleogels with different amounts of carnauba wax, and their processing performances were assessed as an alternative to solid fat for imitation cheese low in saturated fat.
Kyungwon Moon +4 more
doaj +1 more source
Gels, 2022 The aim of this study was to evaluate the macro- and microscopic properties of oleogels with yellow beeswax using different methods, especially modern optical techniques.
Anna Zbikowska +7 more
doaj +1 more source
Oleogels in Food: A Review of Current and Potential Applications
Foods, 2020 Legislative limitations of the use of trans and saturated fatty acids, the rising concerns among consumers about the negative effects of some fats on human health, and environmental and health considerations regarding the increased use of palm fat in ...
Andreea Pușcaș +3 more
doaj +1 more source
Preparation of Protein Oleogels: Effect on Structure and Functionality
Foods, 2020 Among available structuring agents that have been used to provide solid properties to liquid oils, protein is a more recent candidate. Due to their nutritional value and high consumer acceptance, proteins are of special interest for the preparation of ...
Annika Feichtinger, Elke Scholten
doaj +1 more source