Results 101 to 110 of about 547 (219)

Oleogels for food applications

, 2020
Over the years, fats have been widely used in foods for different purposes including improving texture, aroma, and mouthfeel. Processing methods used in manufacturing solid fats might cause some adverse effects including a high amount of saturated and trans-fatty acids.
Demirci, Mehmet, Lee, Chi-Ching, Çavuş, Mustafa, Çağlar, Muhammed Yusuf   +3 more
openaire   +2 more sources

Sunflower oil oleogels as alternative fat in hybrid meat patties

Journal of Agriculture and Food Research
Hybrid plant-based products, where plant-based ingredients replace animal ingredients, are in growing demand to meet sustainability and nutritional claims. In these products the use of saturated fat like coconut oil to provide solid like texture is under
Mónica Flores, Carmela Belloch, Ana Salvador   +2 more
doaj   +1 more source

Effect of Oleogelation Temperature on Physicochemical Properties and Stability of Peanut Oil Oleogel (Arachis hypogaea L.)

Agritech
Oleogelation is a method to transform liquid oil into solid fats without altering the fatty acid profile. Compared to hydrogenation, oleogelation requires a relatively simple process and does not produce trans fats.
Chrisnadya Putri Wangsa, Amalia Fitriani, Arima Diah Setiowati, Chusnul Hidayat   +3 more
doaj   +1 more source

High-intensity Ultrasound as a Tool to Form Water in Oleogels Emulsions Structured by Lipids Oleogelators

, 2022
Thais Lomônaco Teodoro da Silva, Sabine Danthine   +1 more
openalex   +2 more sources

Multiscale monitoring of oleogels during thermal transition

Applied Rheology
Thermal transitions, such as crystallization or relaxation, in heterogeneous materials are complex and occur at different length and time scales. Several devices are necessary for their analysis, leading to varying boundary conditions and multiple ...
Mannweiler Sebastian, Oppen Dominic, Hilbig Simon, Mundhenk Marcel, Weiss Jochen, Agudo José Alberto Rodríguez   +5 more
doaj   +1 more source

Oxidation of Fish Oil Oleogels Formed by Natural Waxes in Comparison With Bulk Oil [PDF]

, 2018
Peer Reviewedhttps://deepblue.lib.umich.edu/bitstream/2027.42/143663/1/ejlt201700378.pdfhttps://deepblue.lib.umich.edu/bitstream/2027.42/143663/2/ejlt201700378_am ...
Fhaner, Matthew, Hwang, Hong‐sik, Liu, Sean X., Winkler‐moser, Jill K.   +3 more
core   +1 more source

Biscuits with Oleogels and Green Tea Extract Addition––Sensory Evaluation and Consumer Perception

Applied Sciences
Oleogels are a new trend in food technology aimed at enhancing the nutritional value of products that contain solid fats. Solid fats are rich in nutritionally unfavorable saturated fatty acids (FAs), but oleogels (lipid systems derived from oleogelator ...
Sylwia Onacik-Gür, Anna Zbikowska, Iwona Szymańska, Małgorzata Kowalska   +3 more
doaj   +1 more source

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

Enhancing the vegetable waxes gelation power in the presence of high-intensity ultrasound [PDF]

peer reviewedThe structuration of oils offers a promising alternative to high-saturated fats, capturing significant interest and undergoing development for two decades.
Baeten, Vincent, Danthine, Sabine, Lomonaco, Thais   +2 more
core   +1 more source