Results 41 to 50 of about 496 (177)
Wax‐Based Oleogels—Properties in Medium Chain Triglycerides and Canola Oil [PDF]
, 2022 The non‐triglyceride structuring of liquid oils, so‐called oleogelation, enables new and more beneficial product designs. Natural waxes have proven to be excellent oleogelators due to their wide availability and low inclusion levels.
Flöter, Eckhard +2 more
core +1 more source
Conversion of Pulse Protein Foam-Templated Oleogels into Oleofoams for Improved Baking Application
Foods, 2022 The food industry has long been searching for an efficient replacement for saturated-fatty-acid-rich fats for baking applications. Although oleogels have been considered a potential alternative for saturated and trans fats, their success in food ...
Athira Mohanan +4 more
doaj +1 more source
, 2020 International audienceThe texturing properties of mercerized cellulose dispersed in rapeseed oil without any prior thermal treatment were investigated as a function of botanical origin, cellulose content, mass fraction and fiber size through a molecular ...
David, Mélissa +6 more
core +1 more source
Gels, 2023 Standard Palm Oil (SPO) is widely used as a food ingredient partially due to its unique thermophysical properties. However, the American Heart Association recommends a saturated fat consumption of
Victor Cedeno-Sanchez +6 more
doaj +1 more source
Oil Structuring for Improving Healthy and Sustainable Diets: The Case Study of Extra Virgin Olive Oil Oleogelation [PDF]
, 2022 The aim of this PhD research project is to develop novel and sustainable strategies to structure liquid oils into pseudoplastic materials, called oleogels, to be used as saturated fat substitutes or as functional components able to modulate lipolysis ...
Ciuffarin F., Calligaris S.
core +1 more source
Foods, 2023 The combined interactions between ethylcellulose (EC) and natural waxes to structure edible oil are underexplored. To reduce the high EC concentration required to form a functional oleogel, novel oleogels were prepared using a 50% critical concentration of EC (i.e., 4%) with 1–4% beeswax (BW) and carnauba wax (CRW).
Wang, Ziyu +3 more
openaire +3 more sources
Gelation Behavior and Stability of Multicomponent Sterol-Based Oleogels
Gels, 2022 Novel fat mimetic materials, such as oleogels, are advancing the personalization of healthier food products and can be developed from low molecular weight compounds such as γ-oryzanol and β-sitosterol.
Artur J. Martins +5 more
doaj +1 more source
Foods, 2023 Oleogels have been shown as a promising replacer of hydrogenated vegetable oil. Fatty acid glycerides, including some typical mono- and di-glycerides, were used to form oleogels. The concentration effects of fatty acid glycerides on the crystallization behavior and physical properties of oleogels were investigated by using different analysis techniques.
Yingzhu Zhang +3 more
openaire +3 more sources
Perspective on oleogelator mixtures, structure design and behaviour towards digestibility of oleogels [PDF]
Current Opinion in Food Science, 2020 The concepts of either multi-component supramolecular gels or structures derived from oleogels have not yet been fully investigated to their respective potentials. The study of hybrid structures might cover technological points such as (i) how to vehiculate hydrosoluble and/or liposoluble bioactive components simultaneously?
Paula K Okuro +3 more
openaire +2 more sources
Oilseeds and fats, crops and lipids, 2023 Oleosomes have emerged in the last decade as a multipurpose oil-in-water emulsion suitable for engineering new lipids materials. The need to increase alternative and sustainable methods to modulate the rheological properties of emulsions has been the ...
Zambrano Solorzano Juan Carlos +1 more
doaj +1 more source