Results 81 to 90 of about 601 (188)

A Comprehensive Review on Bigels as a Potential Replacement to Solid Fat in Food Applications

Journal of Food Quality, Volume 2025, Issue 1, 2025.
Bigels, composed of hydrogels and oleogels, are emerging as innovative materials with significant potential in the food industry. This review explores the application of bigels in various food contexts, including conventional and novel meats, plant‐based alternatives, baked foods, 3D printing, and advanced packaging technologies.
Wasiya Farzana, Sneha Mahesh, Sachin Sharma, Irshaan Syed, Gholamreza Abdi, Rituja Upadhyay, Anurag Singh   +6 more
wiley   +1 more source

Preparation of edible oleogels via encapsulation of high-oleic palm oil using spray drying: Structural characterization and their application as fat substitutes in ice cream

Food Hydrocolloids for Health
The necessity of fats in the human diet for essential fatty acids, energy provision, and nutrient absorption is well recognized, yet traditional sources often come with health concerns.
Miguel Caldas-Abril, Katherine Bauer-Estrada, Mateo Gallardo-Salas, Valentina Bonilla-Bravo, Sara Pacheco-Pappenheim, Maria Ximena Quintanilla-Carvajal   +5 more
doaj   +1 more source

Changes in quality characteristics and inactivation of Salmonella in cake, including oleogel used as a fat replacer, baked with two different methods

Journal of Food Science, Volume 89, Issue 12, Page 9595-9607, December 2024.
Abstract This is the first study to assess the impact of substitution of shortening (50%) with sunflower‐beeswax oleogel in cake formulations on the inactivation kinetics of Salmonella spp. and the quality attributes of cakes baked in conventional (CO) and microwave (MWO) ovens.
Necla Ozdemir‐Orhan, Zeynep Eroglu, Basri Omac   +2 more
wiley   +1 more source

Ultra‐processed plant‐based analogs: Addressing the challenging journey toward health and safety

Journal of Food Science, Volume 89, Issue 12, Page 10344-10362, December 2024.
Abstract Currently, plant‐based analogs are presented as healthier alternatives to the products they are intended to replace. However, the processing to which ultra‐processed plant‐based analogs are subjected to acquire the characteristics of animal‐derived products might result in the opposite effect, producing unhealthy ultra‐processed foods.
Jose M. Martín‐Miguélez, Irene Martín, Alberto González‐Mohíno, Lary Souza Olegario, Belén Peromingo, Josué Delgado   +5 more
wiley   +1 more source

HIPE-templated oleogels stabilized by protein-polysaccharide : preparation and characterization [PDF]

, 2018
The high intake of saturated and trans-fats could pose a chronic threat to human health. During the past decades, some fat alternatives in the form of oleogels have been developed to substitute the use of solid fats in food formulation.
Sun, Qingqing
core  

Bioactive compounds delivery and bioavailability in structured edible oils systems

Comprehensive Reviews in Food Science and Food Safety, Volume 23, Issue 6, November 2024.
Abstract The health benefits of bioactive compounds are dependent on the amount of intake as well as on the amount of these compounds that become bioavailable and bioaccessible. Various systems have been developed to deliver and increase the bioaccessibility of bioactive compounds.
Alexandra Raluca Lazăr, Andreea Pușcaș, Anda Elena Tanislav, Vlad Mureșan   +3 more
wiley   +1 more source

Avocado and Flaxseed Oleogels: the prospect of a healthy saturated fat substitute [PDF]

, 2019
Oleogelation is a novel technique that represents the forming of liquid oils into a gel-like structure by entrapping the liquid phase into a thermo-reversible and three-dimensional gel network.
Colleran, Heather L, Dr., Foguel, Aline, Ibrahim, Salam, Johnson, Breonna, Johnson, Crystal, Ract, Juliana R, Silva, Roberta   +6 more
core   +1 more source

Characterization and molecular docking of sustainable wine lees and gelatin‐based emulsions: innovative fat substitution

Journal of the Science of Food and Agriculture, Volume 104, Issue 12, Page 7429-7440, September 2024.
Abstract BACKGROUND The present study aimed to determine how various amounts (0.00, 0.58, 1.52 and 4.50 g 100 g−1) of wine lees (WL), which contains numerous essential components, impact the emulsifying properties of fish gelatin (FG) at a low concentration (0.5 g 100 g−1) in the high‐fat phase (65 g 100 g−1).
Gülce Bedis Kaynarca
wiley   +1 more source

Oleogelation: Triacontane crystals and hydrocarbon chain twisting. Theory and Monte Carlo simulations

Journal of the American Oil Chemists' Society, Volume 101, Issue 7, Page 657-662, July 2024.
Abstract The molecular structure of a crystalline monolayer of hydrocarbon chains was modeled and studied via computer simulation using the Metropolis Monte Carlo algorithm at a temperature T = 300 K. The only interactions in this system occur through Lennard‐Jones dispersion forces and short‐range atom‐atom repulsion.
Joseph Cooney, Silvana Martini, Fernanda Peyronel, David Pink   +3 more
wiley   +1 more source

Rapeseed oleogels based on monoacylglycerols and methylcellulose hybrid oleogelators: Physicochemical and rheological properties. [PDF]

Food Chem X, 2022
In this study, we investigated the combined impact of monoacylglycerol (MAGs) and methylcellulose (MC) on the production of hybrid oleogels. Since cellulose derivatives are inherently hydrophilic substances, they require dissolution in oil through an emulsion-coating method. Therefore, we developed a hybrid oleogel utilizing MAGs and MC.
Naderi M, Ziaiifar AM, Rashidi L, Jafari SM.   +3 more
europepmc   +4 more sources