Results 161 to 170 of about 547 (219)

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

Trends and Future Perspectives of Polysaccharide-Based Bigels from Seeds, Vegetable Oils, and Waxes: A Bibliometric Review. [PDF]

Gels
Sanpedro-Díaz M, García-Hernández AB, Gómez-Gómez AL, Salgado-Cruz J, Ramos-Monroy OA, Oliver-Espinoza R, Rivera-Vargas GA, Salgado-Cruz MP.   +7 more
europepmc   +1 more source

Bioaccessibility, Intestinal Absorption and Anti-Inflammatory Activity of Curcuminoids Incorporated in Avocado, Sunflower, and Linseed Beeswax Oleogels. [PDF]

Foods
Ramírez-Carrasco P, Alemán A, González E, Gómez-Guillén MC, Robert P, Giménez B.   +5 more
europepmc   +1 more source

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
Andrew J Gravelle, Shai Barbut, Alejandro G Marangoni   +2 more
exaly   +2 more sources

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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

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, Lesaffer, Ans, Dewettinck, Koen   +4 more
openaire   +3 more sources

Protein-based oleogels: A comprehensive review of oleogelators, preparation, stabilization mechanisms, and applications

Food Hydrocolloids
Zong Meng
exaly   +2 more sources