Results 121 to 130 of about 572 (169)

Bigels as co-delivery system for dysphagia food: Effects of the wax oleogelator type and bigel structure on the gastrointestinal release behaviour of bioactive compounds

Food Hydrocolloids
Liu Yang, Zhihong Wang, Qiqi Huang, Yingle Chen, Song Wang, Lei Zeng   +5 more
exaly   +2 more sources

Chapter 6. Edible Oleogels Produced with Fatty Alcohols: The Use of Policosanol as an Oleogelator

Food Chemistry, Function and Analysis, 2022
Organogelation is one of the most promising techniques to replace unhealthy saturated fats in foods, guaranteeing a similar texture but with the use of healthy unsaturated oils. Nevertheless, the number of food grade gelators is not high, and the discovery of new agents is still due to “serendipity”.
F. R. Lupi, A. Shakeel, U. Farooq, N. Baldino, D. Gabriele   +4 more
semanticscholar   +2 more sources

Effect of oleogelation on physical properties and oxidative stability of camellia oil-based oleogels and oleogel emulsions

Food Research International, 2021
In this work, the camellia oil-based oleogels and O/W oleogel emulsions were prepared with glycerol monolaurate (GML) as an oleogelator, which had a critical gelation concentration of 3 wt%. Results showed that with the increasing GML concentration, a more densely needle-like morphology was formed by the network of GML crystals within the oil ...
Jingjing, Pan, Lirong, Tang, Quanxi, Dong, Yang, Li, Hui, Zhang   +4 more
openaire   +2 more sources

Preparation of restructured palm oil for industrial specialty fat using beeswax-cocoa butter as oleogelator

AIP Conference Proceedings, 2018
Eky Yenita Ristanti, J. E. Loppies, Sitti Ramlah, Wahyuni, M. Ariyanti   +4 more
exaly   +2 more sources

Structural characterization of hydrogel-oleogel biphasic systems as affected by oleogelators

Food Research International, 2022
This work developed novel bi-phasic gel systems containing a hydrogel (κ-carrageenan) and an oleogel, and investigated the roles of different oleogelators (glycerol monostearate-GMS and beeswax-BW) on the structures of the bigels. Stable bigels were obtained via a facile blending approach by carefully controlling the mixing temperature. Microstructural
Jingyi, Yang, Hongxia, Zheng, Yunfan, Mo, Yanxiang, Gao, Like, Mao   +4 more
openaire   +2 more sources

Edible oleogels as solid fat alternatives: Composition and oleogelation mechanism implications

Comprehensive Reviews in Food Science and Food Safety, 2022
Abstract The growing awareness of the adverse health effects of trans‐fats and saturated fats are driving researchers to seek healthy alternatives. A promising strategy to structure liquid oil, called oleogelation, has been a subject of great interest.
Linlin Li, Guoqin Liu, Oliver Bogojevic, Jacob Nedergaard Pedersen, Zheng Guo   +4 more
openaire   +2 more sources

Preparation and rheological characterization of shellac oleogels and oleogel-based emulsions

Journal of Colloid and Interface Science, 2013
We report the preparation and rheological characterization of oleogels and oleogel-based emulsions prepared using shellac as a structurant. Shellac showed excellent oleogelation properties, resulting in liquid oil gelation at a concentration as low as 2 wt%.
Patel, Ashok R., Schatteman, Domien, De Vos, Winnok H., Lesaffer, Ans, Dewettinck, Koen   +4 more
openaire   +3 more sources

Tea polyphenol-soy lecithin-beeswax composite oleogelator for soybean oil oleogel: multiscale structural characterization and performance validation in bakery matrices.

The Journal of the Science of Food and Agriculture
BACKGROUND Unsaturated fatty acids based oleogels could present higher health benefits than shortening in baked goods, but poor oxidation stability limits their application.
Hui Yang, Jung-Jung Shang, Song Zhu, Dejian Huang, Yue Li   +4 more
semanticscholar   +1 more source

Comprehensive Review on Oleogels Structured by Lipid-Based Compounds: From Structure Mechanisms to Nutritional Functionalities and Applications in Food Industry.

Comprehensive Reviews in Food Science and Food Safety
Nowadays, oleogels have gained attentions as promising fat substitutes. Lipid-based compounds, mono- and diacylglycerols, fatty acids (FAs), fatty alcohols, waxes, sterols, ceramides, and phospholipids exhibit excellent oil-gelling potential due to their
Qianyu Le, Zheng Fang, Huiyun Chen, Jinhong Wu   +3 more
semanticscholar   +1 more source

Monoglyceride Oleogels

The use of monoglycerides (MGs) as oil structuring agents has gained considerable attention in the last two decades due to their ability to create solid fat mimetic materials. This chapter provides a comprehensive analysis of MG oleogels, focusing on their fundamental properties.
Palla, Camila Andrea, Carrin, Maria Elena   +1 more
openaire   +2 more sources