Results 81 to 90 of about 496 (177)

Lipid organogels; formation, structure, characterization, organogel agents and potantial food applicatons

, 2023
Fen Bilimleri Enstitüsü, Gıda Mühendisliği Ana Bilim Dalı, Gıda Mühendisliği Bilim DalıSon yıllarda, gıda maddelerindeki yağ oranları ve bu yağların kimyasal özellikleri sağlık ile ilişkileri bakımından yoğun olarak tartışılmaktadır.
Kızıldere, Esin
core  

Candelilla Wax-Based Oleogels: A New Perspective in Solid Fat Production

Applied Medical Informatics
The research aimed to obtain and characterize new fats with zero trans and low saturated fatty acid content. Natural candelilla wax was used as an oleogelator in a percentage of 9% to build oleogel systems based on vegetable oils. Candelilla wax (DW) was
Sabina AVASILOAIE, Doina TIMOFICIUC, Sorina ROPCIUC   +2 more
doaj  

The Effect of Gelatin-Carrageenan Composite Oleogel on the Flavour Release and Oxidative Stability of Antarctic Krill Oil

Liang you shipin ke-ji
To improve the strong fishy odor, easy oxidation, and poor storage stability of Antarctic krill oil (AKO), AKO composite oleogels were prepared using the emulsion template method with gelatin and carrageenan as gelling agents to investigate the gelation ...
LIU Xin-yue, CHEN Jia, DU Yan-peng, LIU Yuan-fa, YANG Wei   +4 more
doaj   +1 more source

Effect of dietary fiber and processing thermal condition on rice bran wax based structured edible oil

, 2019
Oleogelation is an innovative technique that enables the entrapment of liquid oils to obtain a thermo-reversible gel-like structure. Unlike chemical methods, the physical three-dimensional network can preserve the chemical characteristics and nutritional
Spigno Giorgia, Principato Laura
core  

Oleogelation based on plant waxes: characterization and food applications. [PDF]

J Food Sci Technol, 2023
Thakur D, Singh A, Suhag R, Dhiman A, Chauhan DS.   +4 more
europepmc   +1 more source

Fabrication of oleogels via oil absorption in aerogel templates of cellulose and starch. [PDF]

The oleogelation technique is one innovative method applied for oil structuring and producing the so-called oleogels, which have the potential for various applications, such as reduce trans and saturated fats in foods and drug delivery.
VALADARES, L. F., LUZ, S. M., ANDREANI, L., CARVALHO, L., SILVA, S. M. e   +4 more
core  

Physicochemical Insights Into Structuring Olive Oil With Dry-Fractionated Anhydrous Milk Fat. [PDF]

J Food Sci
Zampouni K, Prodromidis P, Andriotis EG, Katsanidis E, Moschakis T.   +4 more
europepmc   +1 more source

Development of Natural Colorant-Loaded Oleogels and Their Use in Cookies. [PDF]

Foods
Bakir E, Yalcin H.
europepmc   +1 more source

Optimization of Coriander Seed Oil Oleogel and Evaluation of Its Technological Performance in Dark Chocolate Formulation. [PDF]

Foods
Nazari Z, Sabbagh F.
europepmc   +1 more source

Agri-Food By-Products as Multifunctional Ingredients for Sustainable Food Oleogels: Mechanisms, Applications and Future Insights. [PDF]

Foods
Salvatori G, Mercatante D, Rodriguez-Estrada MT.   +2 more
europepmc   +1 more source