Results 111 to 120 of about 572 (169)

Advances in Nanotechnological Strategies for Preserving and Authenticating Bioactive Compounds in Extra Virgin Olive Oil: Nano-Enabled Stabilization, Sensing, and Circular Valorization. [PDF]

Foods
Vega Baudrit JR, Corrales-Ureña Y, Jaimes Merazzo K, Chinchilla Orrego JS, Lopretti M.   +4 more
europepmc   +1 more source

Fish Oil Oleogels with Wax and Fatty Acid Gelators: Effects on Microstructure, Thermal Behaviour, Viscosity, and Oxidative Stability. [PDF]

Gels
Truong LT, Glomm WR, Molesworth PP.
europepmc   +1 more source

Replacing Hydrogenated Fat in Cookies with Oleogels Based on <i>Butia odorata</i> Seed Oil and Beeswax. [PDF]

Food Technol Biotechnol
Jansen-Alves C, Pacheco da Cruz E, Silva Santos R, de Oliveira Pacheco C, Perleberg C, Dos Santos Hackbart HC, Martin Pereirade de Pereira C, Guerra Dias AR, da Rosa Zavareze E.   +8 more
europepmc   +1 more source

Oleogels as a Promising Alternative to Animal Fat in Saturated Fat-Reduced Meat Products: A Review. [PDF]

Gels
Ferdaus MJ, Barman B, Mahmud N, da Silva RC.   +3 more
europepmc   +1 more source

Natural Blends of Ethyl Cellulose Oleogels for Tunable Bioplastic Design. [PDF]

ACS Omega
Cafuero L, Friuli M, Waheed M, Demitri C, Sannino A, Esposito Corcione C, Lamanna L.   +6 more
europepmc   +1 more source

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The thermal, rheological, and structural characterization of grapeseed oil oleogels structured with binary blends of oleogelator

Journal of Food Science, 2020
Combination of oleogelators has recently started to receive scientific attention since single oleogelator may not adequately compensate for the diverse roles of solid fat in a complicated food system.
Hong-Sik Hwang, Sanghoon Kim, Kyeong-Ok Choi   +2 more
exaly   +2 more sources

Natural oleogelators for the formulation of oleogels by considering their rheological and textural perspective; a review.

International Journal of Biological Macromolecules
A well-known method for reducing or swapping out undesirable and controversial fats in food is oleogelation. To quantify the effects of droplets-particle inclusion on the textural aspects of gelled systems, a thorough understanding of rheological ...
Behnaz Hashemi, M. Varidi, E. Assadpour, Fuyuan Zhang, S. Jafari   +4 more
semanticscholar   +3 more sources

Modifying structural properties of rice bran protein by protein-glutaminase deamidation to fabricate a high-performance oleogelator

Food Hydrocolloids
Lu Zhang, Xinyi Han, Jianyu Wang, Ting Wang, Ruiqiang Yang, Ganghua Li, Chong Zhang   +6 more
exaly   +2 more sources

Structure and properties of an ethylcellulose and stearyl alcohol/stearic acid (EC/SO:SA) hybrid oleogelator system

European Journal of Lipid Science and Technology, 2017
Alejandro G Marangoni, Shai Barbut, Andrew J Gravelle   +2 more
exaly   +2 more sources

Faba bean protein isolate based bigels: Impact of preparation method, protein concentration, and oleogelator type

Food Hydrocolloids
Bingcan Chen, Jiajia Rao
exaly   +2 more sources