Results 131 to 140 of about 572 (169)

Synthesis of an homologous series of fatty acid xylitol monoesters and the development of their stabilized oleogels as carriers for β-carotene.

Food Research International
Edible oleogels have recently attracted attention as new fat substitutes and as delivery systems. While thus having great potential, the oleogelators described thus far lack the necessary properties for extended deployment in a broad range of settings ...
Mengfei Xie, Yangjiao Ye, Jiankang Yi, Yongle Chen, Zhijian Yang, M. Banwell, Ping Lan   +6 more
semanticscholar   +1 more source

Valorization of Pangasius byproduct oil in wax‐structured oleogels as a potential butter substitute for reduced‐fat chocolate‐based products

Journal of the American Oil Chemists Society
Despite the extensive use of various vegetable oils in oleogel development, sustainable sources, such as belly Pangasius oil derived from industrial byproducts, offer a promising alternative as the liquid phase in oleogel systems.
Wahyu Ramadhan, F. Sihombing, B. Riyanto, Sugeng Heri Suseno, W. Trilaksani, Joko Santoso, Cahyuning Isnaini, Hana F. Navratilova, Muhamad Alif Razi, N. T. Sofyana, Kyle Butler   +10 more
semanticscholar   +1 more source

Perspectives on Oleogels for Multifaceted Applications

Journal of Agricultural and Food Chemistry
Over the past few decades, oleogels have been a thriving field that has experienced substantial significance with diverse industrial applications. The research works related to oleogels have been highly dynamic, enabling the creation of numerous cost-effective gels with tunable characteristics by adjusting the gelator concentration.
Natarajan Anbuselvan, Saritha Balasubramani, Yadavali Siva Prasad, Krishnamoorthy Lalitha   +3 more
openaire   +2 more sources

Ultrasound + octenyl succinic anhydride modified starch as a hydrogelator for the fabrication of hybrid gels and its application in compound chocolate.

International Journal of Biological Macromolecules
Present study was focused on the development of hybrid gels (HGs) using ultrasound + octenyl-succinic-anhydride modified sorghum starch as a novel hydrogelator and beeswax as oleogelator for partial replacement of cocoa butter (CB) in compound chocolate.
Gourav Chakraborty, V. S. Sharanagat, Srishti Upadhyay, Shivani Desai, Jeevakiran Banoth   +4 more
semanticscholar   +1 more source

Oleogel-mediated Topical Administration of Roflumilast and Paclitaxel as a Synergistic Strategy to Combat Imiquimod-induced Psoriasis

AAPS PharmSciTech
Psoriasis is a systemic immune disease with severe inflammation and skin thickening. Roflumilast (ROF) blocks cAMP hydrolysis, and paclitaxel (PTX) inhibits cell proliferation; both are effective in topical psoriasis treatment.
Wenxiu Pan, Yunyi Shi, Fei Sun, Meijuan Zou, Hongyu Piao   +4 more
semanticscholar   +1 more source

Effect of different oleogelators on physicochemical properties, oxidative stability and astaxanthin delivery of macadamia oil-based oleogels.

Food Research International
Oleogels can be formed using different types of oleogelator, which lead to different end properties. In this study, four kinds of oleogelators, rice bran wax (RBW), monoglyceride stearate (MG), beeswax (BW), and a mixture of β-sitosterol and γ-oryzanol ...
Xi-xiang Shuai, David Julian McClements, Taotao Dai, Qin Geng, Chang-bin Wei, Wenlin Wang, Jun Chen, Ming Zhang, Liqing Du   +8 more
semanticscholar   +1 more source

Formation, characterization, and application of natural bioactive phytosterol-based oleogels: A review.

Food Chemistry
Oleogels are innovative structured fat systems that can replace detrimental lipids and saturated fats. Among the various gelators used to construct oleogels, phytosterols are regarded as potential oleogelators due to ability to lower blood cholesterol ...
Yuhui Wang, Shiqi Liu, Lulu Zhang, Ashraf Nagib, Qianqian Li, Ruyi Geng, Xinyu Yu, Ting Xu, Shuaijia Zhang, Ruoyu Duan, Chao Ma, A. A. Abd El‐Aty   +11 more
semanticscholar   +1 more source

Oleogels

2018
Edmund D. Co, Alejandro G. Marangoni
openaire   +2 more sources

Gli oleogel

2019
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Laura Principato, Giorgia Spigno
openaire   +1 more source

Preparation of curcumin candy by fabricating novel ethyl cellulose biofilm as oleogelator: ‘‘Translating oleogel technology into functional confectionery’’

Journal of Food Measurement & Characterization
Adrija Kheto, Madhulika Yadav, Tejaswini Mohanty, Sujata Mohapatra   +3 more
semanticscholar   +1 more source