Results 21 to 30 of about 572 (169)

Bioinspired nucleolipid as a low molecular weight oleogelator for oil-in-water nanoemulsions

Molecular Systems Design and Engineering
Low molecular-weight organogels are particularly attractive soft materials for drug delivery, tissue engineering, environmental remediation and the food industry.
Fanny Caffin, Brice Kauffmann, Sylvie Crauste-Manciet   +2 more
exaly   +2 more sources

Rice bran wax-structured macadamia oleogels and temperature-responsive water-in-oil emulsions: Fabrication, characterization and astaxanthin delivery. [PDF]

Curr Res Food Sci
Oil structuring has been considered as a promising design for fat replacement due to its high content of unsaturated fatty acids and solid fat-like texture.
Shuai X, Zhang M, Wei C, Wang Z, Guo G, Du L, Chen J, Dai T.   +7 more
europepmc   +2 more sources

High stability on oil loss of palm olein oleogel uses natural wax as an oleogelator in low-concentration

Food Research
Animal fat contains high cholesterol, so it is harmful to health. Therefore, efforts are needed to replace it with vegetable oil through an oleogelation process.
I. Widarta, I.M. Sugitha, A.A.I.S. Wiadnyani, I. Arnata   +3 more
exaly   +2 more sources

Grape pomace-derived pectin complex as a sole oleogelator: thermally induced structural reinforcement and application in pound cakes

Food Research International
Oleogelation has emerged as a promising strategy for structuring unsaturated oils to address the conflict between food texture and health concerns. However, most oleogelators used in indirect methods rely on complicated pre-processing and lack natural ...
Yinling Gao, Yiman Sun, Richard Q. Mensah, Jiahua Shi, Kameron Dunn, Zhanying Zhang   +5 more
exaly   +2 more sources

Beeswax and monoglycerol-based oil foam: Effect of oil type and oleogelator concentration on physicochemical, rheological properties and storage stability

Food Structure, 2023
S. Goli, M. Rezvani, M. Abdollahi
exaly   +2 more sources

PHYSICOCHEMICAL AND RHEOLOGICAL PROPERTIES OF RED PALM OLEIN OLEOGELS MADE WITH BEESWAX AS THE OLEOGELATOR

Journal of Oil Palm Research
Red palm olein (RPO) is a source of carotenoids that can act as provitamin A and pigment. RPO is liquid at room temperature and heating degrades carotenoids easily. Modifying RPO into a solid by oleogelation is essential to expand its application in food
A. Rachmawati
exaly   +2 more sources

The Impact of Oil Type on the Performance of β-Amyrin-Based Oleogels: Formation, Physicochemical Properties, and Potential Correlation Analysis [PDF]

Foods
Pentacyclic triterpenes show potential as oleogelators, but their combination with various vegetable oils has limited research. This study selected linseed, rapeseed, sunflower, coconut, and palm oils to combine with the triterpenoid compound β-amyrin ...
Shuxian Su, Si Qin, Huiping Xia, Peiwang Li, Haiyan Li, Chenjia Li, Shiyin Guo, Chaoxi Zeng   +7 more
doaj   +2 more sources

Egg White-Based Gels with Candelilla Wax: A Study of Rheological, Mechanical, Calorimetric and Microstructural Properties [PDF]

Gels
Bigels (BGs) are innovative composite systems that integrate oleogel and hydrogel structures, and are gaining increasing attention for their unique textural and functional properties in food applications.
Iram Cisneros-García, Ma. de la Paz Salgado-Cruz, Alitzel B. García-Hernández, Gustavo F. Gutiérrez-López, Humberto Hernández-Sánchez, Brenda H. Camacho-Díaz, Liliana Alamilla-Beltrán   +6 more
doaj   +2 more sources

Oleogel From Basil Seed Oil for Quercetin Delivery: Physicochemical, Rheological, Thermal, and In Vitro Digestion Properties

Journal of Food Processing and Preservation, Volume 2025, Issue 1, 2025.
This study is aimed at developing and characterizing functional oleogels (OGs) based on Ocimum basilicum L. seed oil (a rich source of α‐linolenic acid) structured with beeswax (5%–20%) for the effective delivery of quercetin.
S. Karimi, Maryam Jafari, M. Goli, Nafiseh Jahanbakhshian   +3 more
semanticscholar   +2 more sources

Effect of the water and oleogelator content on characteristics and stability of BC-loaded oleogel-based emulsion

LWT - Food Science and Technology, 2022
, Ahmed S M Saleh, Xiaotong Cui
exaly   +2 more sources