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
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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
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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
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Olive Oil Oleogel Formulation Using Wax Esters Derived from Soybean Fatty Acid Distillate
Biomolecules, 2020 Oleogelation is an emerging technology to structure oils, which can be widely used to substitute saturated and trans fats. Extra virgin olive oil is widely recognized for its high nutritional value, but its utilization in oleogel production is currently ...
Aikaterini Papadaki +4 more
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Edible oil structuring : an overview and recent updates [PDF]
, 2016 In recent years, research dealing with edible oil structuring has received considerable interest from scientific community working in the area of food formulation.
Dewettinck, Koen, Patel, Ashok
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DEVELOPMENT OF OLEOGELS WITH A REDUCED CONTENT OF SATURATED FATTY ACIDS
Harčova Nauka ì Tehnologìâ, 2023 The issue of obtaining fat compositions with a reduced content of saturated and trans fats by the method of oleogelation has been studied. The relevance of complex research on the development of oleogels is substantiated.
T. Matveeva +4 more
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Thermodynamic, rheological and structural properties of edible oils structured with LMOGs: Influence of gelator and oil phase [PDF]
, 2018 Supplementary data associated with this article can be found, in the online version, at https://doi.org/10.1016/j.foostr.2018.03.003.The effect of different oil phases and low molecular weight organogelators (LMOGs) structures on edible oils was ...
Abraham +28 more
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Phytosterol-based edible oleogels: A novel way of replacing saturated fat in food [PDF]
, 2018 This paper presents a summary of recent results relating to phytosterol oleogels. Oleogels represent a novel way of replacing saturated fat in food, whilst phytosterols have been shown to actively lower blood cholesterol levels.
Clegg, P. S. +3 more
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Lecithin and phytosterols-based mixtures as hybrid structuring agents in different organic phases [PDF]
, 2018 In this study the effect of lecithin (L) addition and solvent quality in a well-established oleogel system formed by -sitosterol and -oryzanol (BG) was investigated.
Cunha, Rosiane L. +3 more
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Electrospun lignin-PVP nanofibers and their ability for structuring oil [PDF]
, 2021 This work explores the electrospinnability of low-sulfonate Kraft lignin (LSL)/polyvinylpyrrolidone (PVP) solutions in N,N-dimethylformamide (DMF) and the ability of the different micro- and nano-architectures generated to structure castor oil. LSL/PVP
Borrego, María +4 more
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