Results 21 to 30 of about 496 (177)
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
Modulation of Extra Virgin Olive Oil Digestibility through Oleogelation [PDF]
, 2022 Background. Extra virgin olive oil (EVOO) represents a key player in the Mediterranean diet for its health-promoting capacity. Although its use as a functional ingredient would be particularly interesting, the direct addition of EVOO to food is ...
M. C. Nicoli +3 more
core +2 more sources
Oleogelation: From Scientific Feasibility to Applicability in Food Products [PDF]
, 2020 Oleogels offer the possibility to replace conventional saturated fatty acid (SAFA)‐based lipids with a healthier alternative by immobilizing liquid edible oils in a 3D‐network which is provided by an oleogelator.
Flöter, Eckhard, Scharfe, Maria
core +2 more sources
Oleogel-Based Systems for the Delivery of Bioactive Compounds in Foods
Gels, 2021 Oleogels are semi-solid materials containing a large fraction of liquid oil entrapped in a network of structuring molecules. In the food industry, these formulations can be used to mimic fats and to deliver bioactive compounds.
Tiago C. Pinto +4 more
doaj +1 more source
, 2023 Animal-based whey protein isolate (WPI) and plant-based potato protein isolate (PPI) aerogel microparticles (particle size ∼40–77 μm) were produced via top-down wet milling of alcogels followed by supercritical–CO2–drying and used as matrices for ...
De Berardinis, Lorenzo +6 more
core +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
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
Agriculture, 2020 The aim of the study was to analyze the effect of the type of gelling substance on the selected physicochemical properties of oleogels. Rapeseed oil (RO) and 5% w/w of one of the following structuring compounds (SC) were used for their production waxes ...
Milena Kupiec +3 more
doaj +1 more source