Results 101 to 110 of about 630 (211)

Stability Of Wax-Based Oleogel As Novel Frying Medium Of Par-Fried French Fries [PDF]

, 2020
Wax-based oleogels form three-dimensional hydrophobic gel network in oil and potential to coat the surface structure of fried food from excessive oil absorption. French fries are one of the highly consumed snacks that contribute to significant fat intake
Lam, Xue Yuan
core  

Rapeseed oil based oleogels for the improvement of the fatty acid profile using cookies as an example [PDF]

, 2022
Erlenbusch, Nelli, Hetzer, Birgit, Matthäus, Bertrand, Nikolay, Sharline, Schubert, Madline, Wittland, Sebastian   +5 more
core   +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

Mixed crystals of linear oleogelator molecules: existence criteria

Acta Crystallographica Section A: Foundations and Advances, 2023
D. Pink, E. Papp-Szabó, J. Cooney, Silvana Martini, Fernanda Peyronel   +4 more
semanticscholar   +1 more source

Partial Substitution of Pork Fat with Beeswax Oleogels for Improving the Nutritional Value of Dry Fermented Sausages [PDF]

Dry fermented sausages (DFS) include pork fat with high saturated fatty acids (SFAs) content. For developing new DFS with lower SFAs and higher polyunsaturated fatty acids (PUFAs) levels, our study aimed to investigate the suitability of beeswax (BW ...
Bianca-Denisa CHEREJI, Claudiu-Ștefan URSACHI, Dumitru CONDRAT, Florentina-Daniela MUNTEANU, Iolanda TOLAN, Lucian COPOLOVICI, Simona PERȚA-CRIȘAN   +6 more
core   +2 more sources

Effect of the water and oleogelator content on characteristics and stability of BC-loaded oleogel-based emulsion

LWT, 2022
Shu Yang, Ahmed S. M. Saleh, Qian Yang, Xiao-Fan Cui, Yu-min Duan, Zhigang Xiao   +5 more
semanticscholar   +1 more source

Utilization of oleogels with binary oleogelator blends for filling creams low in saturated fat

LWT, 2021
Minhyo Kim, H. Hwang, Sungmin Jeong, Suyong Lee   +3 more
semanticscholar   +1 more source

Fabrication of interfacial crystallized oleogel emulsion for quercetin delivery with enhanced environmental stability and bioaccessibility.

The Journal of the Science of Food and Agriculture
BACKGROUND Quercetin is a flavonoid compound with numerous bioactivities. However, the low solubility, easy degradation and low bioaccessibility limit its application. In this study, a novel interfacial crystallized oleogel emulsion was fabricated, where
Dian Zhang, Ruimin Zhong, Ziying Liao, Xin Wang, Pengcheng Xiang, Ao Zhang, Nan Su, Yong Cao, Yaqi Lan   +8 more
semanticscholar   +1 more source

Design of a high protein, no added sugar pistachio spread using oleogel as fat replacer [PDF]

The production of multicomponent food items requires a correct ratio among the ingredients when specific quality parameters must be obtained. Recently, there has been an increase in the trend of consumption of healthy products, low in sugar and saturated
Albanese D., Galgano F., Malvano F., Marra F., Muccio E.   +4 more
core   +1 more source

Amyloid fibril-templated oleogels

Food Hydrocolloids
ISSN:1873 ...
Svitlana Mykolenko, Mattia Usuelli, Andrin Lustgarten, Peter Fischer, Raffaele Mezzenga   +4 more
openaire   +2 more sources