Results 61 to 70 of about 637 (201)
Impact of the Morphology of Electrospun Lignin/Ethylcellulose Nanostructures on Their Capacity to Thicken Castor Oil [PDF]
, 2022 This study reports on a novel strategy for manufacturing thickened gel-like castor oil formulations by dispersing electrospun lignin/ethylcellulose nanostructures. These thickened formulations were rheologically and tribologically evaluated with the aim
Borrego, María +4 more
core +1 more source
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
Trends in food emulsion technology: Pickering, nano-, and double emulsions [PDF]
, 2023 Natural and industrial foods are often structured materials that impart texture, flavor, visual appearance, and nutritional value to the product, such as liquid–liquid emulsions stabilized by complex interfaces.
Paso, Kristofer Gunnar +3 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
Effect of different oleogelators on lipolysis and curcuminoid bioaccessibility upon in vitro digestion of sunflower oil oleogels [PDF]
, 2020 Sunflower oil enriched with curcuminoid compounds (CUs) was gelled by adding 5% (w/w) saturated monoglycerides (MG), rice bran waxes (RW) or a mixture of \u3b2-sitosterol and \u3b3-oryzanol (PS). The resulting oleogels differed for rheological properties
Alongi, M. +3 more
core +1 more source
Cellulose cryogel particles for oil structuring: Mixture properties and digestibility [PDF]
This study evaluated the feasibility of using cellulose cryogel particles to structure liquid oil. To this aim, cryogel particles were prepared by grinding and freeze-drying a hydrogel made from a 5% (w/w) microcrystalline cellulose (MCC) dissolved in ...
Budtova T. +5 more
core +1 more source
Food Safety and Health, EarlyView.This article reviews the basic characteristics, factors affecting properties of oleogels, and preparation methods of oleogels. Meanwhile, their applications in meat products, dairy products, baked goods, and delivering bioactive compounds are highly summarized.
Wenyuan Zhang +6 more
wiley +1 more source
Structural and rheological properties of medium-chain triacylglyceride oleogels [PDF]
, 2020 This research studied the effect of gelator molecules on structural properties of oleogels containing medium-chain triacylglycerides (MCTs). To this aim, a large selection of gelators (rapeseed wax RAW, rice wax RW, sunflower wax SW, beeswax BW ...
Calligaris, S. +4 more
core +1 more source
Journal of the American Oil Chemists' Society, Volume 103, Issue 4, Page 245-260, April 2026.ABSTRACT This study investigated the use of oleogel systems as fat replacements in chocolate cream fillings. Oleogels were prepared with 4, 6, 8, or 10% of sunflower wax (SW) or glycerol monostearate (GM) in corn oil (CO) or sesame oil (SO). Four representative oleogels, SOSW4, SOSW6, SOGM6, and COGM6, were selected for application in chocolate cream ...
Md. Jannatul Ferdaus +4 more
wiley +1 more source
Foods, 2021 The issue of the adverse effects of trans-fatty acids has become more transparent in recent years due to researched evidence of their link with coronary diseases, obesity or type 2 diabetes. Apart from conventional techniques for lipid structuring, novel
Mishela Temkov, Vlad Mureșan
doaj +1 more source