Results 21 to 30 of about 260 (132)

Changes in Thermal, Textural, Color and Microstructure Properties of Oleogel Made from Beeswax with Grape Seed Oil under the Effect of Cooling Rate and Oleogelator Concentration [PDF]

Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, 2022
In this study, the crystallization behavior of beeswax in grape seed oil in a wide range of cooling rates of 0.04, 0.08, 0.16, 0.33 and 0.66 (°C/min), from 85 to 25 °C and wax concentrations of 10, 15 and 20% were examined.
Zohreh BaratianGhorghi, Ali Faezian, Samira Yeganehzad, Mohammad Ali Hesarinejad   +3 more
doaj   +1 more source

Effect of Biodegradable Hydrophilic and Hydrophobic Emulsifiers on the Oleogels Containing Sunflower Wax and Sunflower Oil

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, Doman Kim, Miguel Angelo Cerqueira, Biswaranjan Mohanty, SK Habibullah, Indranil Banerjee, Kunal Pal   +6 more
doaj   +1 more source

Crystallization Behavior and Physical Properties of Monoglycerides-Based Oleogels as Function of Oleogelator Concentration

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, Jinqi Xu, Cuie Tang, Yan Li   +3 more
doaj   +1 more source

Water-in-Oleogel Emulsions—From Structure Design to Functionality

Frontiers in Sustainable Food Systems, 2021
The development of water-in-oleogel (W/Og) emulsions is highlighted, with focus placed on the key properties dictating the structuring ability of both the continuous oleogelled and dispersed phases present.
Khakhanang Wijarnprecha, Auke de Vries, Sopark Sonwai, Dérick Rousseau   +3 more
doaj   +1 more source

Bioactive oleogel from supercritical carbon dioxide extracted walnut (Juglans regia L.) oil as a butter substitute and utilization of the spent residue in cookie formulations

Journal of Agriculture and Food Research, 2023
The scope of the work presented in this paper is based on the principles of circular economy. Functional oleogels were prepared from pre-optimized supercritically extracted walnut oil (350 bar/40 °C/90 min) as a butter alternative that can meet more than
Rudra Nath Ghosh, Aratrika Ray, Abhinav Sharma, Rekha S. Singhal   +3 more
doaj   +1 more source

Ethanolic Extracts from Agro-Industrial Co-Products Enhance Oxidative Stability of Candelilla Wax or Celluloses Derivatives Oleogels

Acta Universitatis Cibiniensis. Series E: Food Technology, 2021
Ethanol oleoresins obtained from orange peel, pea pod, or pomegranate peel were employed to enrich soybean oil before elaborating two types of oleogels, one made with candelilla wax, another made with a mixture of celluloses derivatives, in order to ...
Ferrer-González Beatriz Mariel, Flores-Martínez Norma Leticia, Totosaus Alfonso   +2 more
doaj   +1 more source

Tailoring Properties of Mixed-Component Oleogels: Wax and Monoglyceride Interactions Towards Flaxseed Oil Structuring

Gels, 2020
The combination of oleogelators in oil structuring has an untapped potential, since effective pairs have usually been found by serendipity. The aim of this work was to evaluate the combination of berry (BEW) or sunflower wax (SHW) with glycerol ...
Noadia G. Barroso, Paula K. Okuro, Ana P. B. Ribeiro, Rosiane L. Cunha   +3 more
doaj   +1 more source

Effects of Compound Ratio of Carnauba Wax and Monoglyceride on the Structure and Properties of High-oleic Sunflower Oil Oleogels

Shipin gongye ke-ji, 2023
Oleogels were prepared by adding different mass ratios of carnauba wax (CW) and monoglyceride (MG) to high-oleic sunflower oil as oil phase. The oleogelator concentration was fixed at 5%, and the effects of different CW and MG mass ratios on the ...
Lina SU, Lan CHEN, Chengcheng YUE, Shuang SU, Xiaotong CUI, Zhigang XIAO   +5 more
doaj   +1 more source

Variations in Microstructural and Physicochemical Properties of Candelilla Wax/Rice Bran Oil–Derived Oleogels Using Sunflower Lecithin and Soya Lecithin

Gels, 2021
Candelilla wax (CW) is a well-known oleogelator that displays tremendous oil-structuring potential. Lecithin acts as a crystal modifier due to its potential to alter the shape and size of the fat crystals by interacting with the wax molecules.
Deblu Sahu, Deepti Bharti, Doman Kim, Preetam Sarkar, Kunal Pal   +4 more
doaj   +1 more source

Oleogels of Some Plant Waxes: Characterization and Comparison with Sunflower Wax Oleogel

Journal of the American Oil Chemists' Society, 2021
AbstractThis study aimed to develop the oleogels of tea wax (TWO), rapeseed wax (RWO), orange peel wax (OWO), rose wax (RsWO), and beery wax (BWO), and to compare their properties with sunflower wax oleogel (SWO). Since the literature lacks most of these new oleogels, the gained information would be valuable.
Emin Yilmaz, Eda Keskin Uslu, Ceren Öz
openaire   +3 more sources