Results 11 to 20 of about 428 (178)
Foods, 2023 Oleogels have been shown as a promising replacer of hydrogenated vegetable oil. Fatty acid glycerides, including some typical mono- and di-glycerides, were used to form oleogels.
Yingzhu Zhang +3 more
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Lecithin’s Roles in Oleogelation [PDF]
GelsThis manuscript analyzes the research considering the exploitation of lecithin in oleogelation. The main objective of the work was to gather, analyze, and extract from the existing research data the information that enables us to identify lecithin ...
Joanna Harasym, Karol Banaś
doaj +4 more sources
A scalable and eco-friendly carbohydrate-based oleogelator for vitamin E controlled delivery† [PDF]
RSC AdvancesInternational audienceSupramolecular oleogels, in which low‐molecular weight oleogelators self‐assemble into various nanostructures through non‐covalent interactions, have witnessed increasing research activity in various fields of science, including ...
Frédéric Pignon +2 more
exaly +3 more sources
Gels, 2023 The aim of the study was to characterize the gelling effect of beeswax (BW) using different types of cold pressed oil. The organogels were produced by hot mixing sunflower oil, olive oil, walnut oil, grape seed oil and hemp seed oil with 3%, 7% and 11 ...
Sorina Ropciuc +5 more
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Gels, 2021 The use of an appropriate oleogelator in the structuring of vegetable oil is a crucial point of consideration. Sunflower wax (SFW) is used as an oleogelator and displays an excellent potential to bind vegetable oils.
Deepti Bharti +6 more
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Structure and Properties of Organogels Prepared from Rapeseed Oil with Stigmasterol
Foods, 2022 This work used the natural ingredient stigmasterol as an oleogelator to explore the effect of concentration on the properties of organogels. Organogels based on rapeseed oil were investigated using various techniques (oil binding capacity, rheology ...
Caili Tang +10 more
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The Development and Properties of alginate/κ‐carrageenan Hydrogel: Beeswax Oleogel Bigels
Macromolecular Materials and EngineeringThis study developed a bigel composite material, based on alginate/κ‐carrageenan (AG/κ‐CG) hydrogel and beeswax/palm oil (BW/PO) oleogel, and investigated the influence of hydrogel composition, oleogel concentration, and hydrogel‐to‐oleogel ratio on ...
Consolata Nsanzubuhoro +1 more
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Development of oleogel by structuring the blend of corn oil and sunflower oil with beeswax to replace margarine in cookies [PDF]
Food Chemistry: XOleogel significantly affects the product's sensory properties, texture, and shelf life. The goal of this study was to create oleogel by combining corn oil and sunflower oil and utilizing beeswax as a structural agent.
Aqsa Zulfiqar +8 more
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Trends in Fat Modifications Enabling Alternative Partially Hydrogenated Fat Products Proposed for Advanced Application [PDF]
Gels, 2023 The natural properties of oils and fats do not always allow for their direct use in industry (e.g., for food, cosmetics, and pharmaceuticals). Furthermore, such raw materials are often too expensive.
Anna Zbikowska +4 more
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A co-amorphous oleogelator of curcumin and piperine for olive oil as multifunctional food additives [PDF]
Current Research in Food ScienceThis study explores the development of a novel olive oil-based oleogel using a co-amorphous mixture of curcumin (Cur) and piperine (Pip) as the gelator. The co-amorphous mixture was prepared via a solvent co-evaporation method, optimizing the molar ratio
Shuang Tian +7 more
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