Results 71 to 80 of about 496 (177)

Physical Properties and Stability of Oleogels and Oleogel Emulsions Based on Human Milk Mimic Oil

Herein, the oleogelation of human milk mimic oil (HMMO) was carried out with beeswax (BW). The physiochemical properties [microstructure, oil holding capacity, X-ray diffraction, differential scanning calorimetry, and rheology] were investigated.
Qinbo Jiang (18315444), Yun Ding (234322), Rongjie Wang (3561272), Shijie Zheng (3428939), Shasha Wang (346796), Nan Liu (1630), Yifang Ma (6921278), Hui Zhang (7197)   +7 more
core   +1 more source

Oil Structuring for improving healthy and sustainable diets

, 2021
The development of a sustainable food system is the biggest challenge that the modern food industry has to face. This comes from the necessity to guarantee a safe future for new generations and it is the reason why EU, with its recent publication ...
Francesco Ciuffarin
core   +1 more source

Development and characterization of groundnut oil-based oleogels for replacing saturated fats in cookies formulations

Discover Food
The study was aimed to develop a shortening agent, using the oleogelation technique with an improved fatty acid profile to replace commercial shortening.
Ashwani Kumar, Nirbhay Kumar, H. K. Sharma   +2 more
doaj   +1 more source

Effects of different oleogelators on the structural properties and composition of iron walnut-oil oleogels

Ultrasonics Sonochemistry
In this study, we compared the quality of iron walnut oil (IWO) oleogels prepared with different oleogelators, including γ-oryzanol/β-sitosterol (OZ-PS), γ-oryzanol/triglyceride (OZ-TC), monoglycerides (MGS), beeswax (BW), beeswax-monoglycerides (BW-MGS), and carnauba wax (CW).
Pan Gao, Ying Liu, Shu Wang, Chuanyang Huang, Wu Zhong, Jiaojiao Yin, Chuanrong Hu, Dongping He, Xingguo Wang   +8 more
openaire   +3 more sources

Probiyotikler İçin Yeni Bir Koruma ve Taşıma Sistemi: Oleojelasyon İşlemi

, 2023
ÖZETOleojelasyon işlemi biyoaktif bileşiklerin çevresel ve biyolojik sistemlerin faktörlerine karşıetkili bir şekilde korunması için kullanılan tekniklerden biridir.
Dursun Saydam, Derya, Varol, Muhammed Bartu   +1 more
core  

Oil structuring for improving healthy and sustainable diets [PDF]

In response to the nutritional and environmental issues that emerged recently on fats, there has been in the last decades an exponential growth of research in the field of oleogel and oleogelation.
CIUFFARIN, FRANCESCO
core  

Oxidative stability and physical properties of model cream-type O/W emulsions structured with candelilla wax and stored at room temperature

NFS Journal
Replacing animal-origin products with plant-based raw materials is an environmentally friendly approach and a recommended dietary shift due to its better lipid profile.
Iwona Szymańska, Anna Żbikowska, Sylwia Onacik-Gür, Małgorzata Kowalska   +3 more
doaj   +1 more source

The role of plant oils/lipids as innovative fat replacers in various food products: A review

Applied Food Research
Due to growing demands for palatable and nutritious food products, liquid plant oils are structured into oleogels and emulsion gels as fat replacers to mimic the physical state of saturated fats.
Kok Jia-Wei, Ming Fu, Abu Bakar Asyrul-Izhar, Lilis Suryaningsih, Dicky Tri Utama, Kazem Alirezalu, Mohammad Rashedi Ismail-Fitry   +6 more
doaj   +1 more source

Pengembangan Produk Olesan Menggunakan Oleogel Minyak Sawit Merah sebagai Pensubstitusi Lemak Padat

Jurnal Teknologi dan Industri Pangan
Red palm oil (RPO) is a derivative product of crude palm oil rich in carotenoids, which can be developed into food products as a source of provitamin A.
Annisa Noor Rachmawati, Nur Wulandari, Eko Hari Purnomo   +2 more
doaj   +1 more source

Development of the first “encapsulated oleogel-in-oleogel” system with tailorable lipid digestion

Food Hydrocolloids
Despite containing a higher proportion of unsaturated fatty acids than traditional solid and semi-solid fats, the calorie-dense nature of oleogels presents a challenge when incorporating them into foods. The next generation of oleogels should feature a customizable lipid digestion profile while having minimal impact on other properties of the food ...
Saman Sabet, Afsane A. Kazerani García, Satu Kirjoranta, Tiago C. Pinto, Mia Siven, Mamata Bhattarai, Luisa Barba, Fabio Valoppi   +7 more
openaire   +2 more sources