Results 41 to 50 of about 260 (132)
Journal of Food Science, Volume 90, Issue 7, July 2025.ABSTRACT The present study investigates the stability of an oleogel developed from extra virgin olive oil (EVOO) and candelilla wax (CDW) as a frying medium, including its 90‐day storage stability under dark and light conditions and its effects on in vitro digestion. The findings of the chemical analyses indicated that the gel structure and its storage
Elif Kutahneci, Hasan Yalcin
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Food Biomacromolecules, Volume 2, Issue 2, Page 127-142, June 2025.Abstract As a distinctive biphasic gel system, bigel elaborately combines the advantages of hydrogels and oleogels, exhibiting excellent amphiphilicity, softness, and high biocompatibility. Bigel also possesses a certain degree of plasticity and mechanical strength, thereby offering a broad application prospect in the realm of food 3D printing.
Bo Xu +5 more
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Fat Replacers in Frozen Desserts: Functions, Challenges, and Strategies
Comprehensive Reviews in Food Science and Food Safety, Volume 24, Issue 3, May 2025.ABSTRACT Frozen desserts are highly valued for their creamy texture and rich mouthfeel, primarily due to their high‐fat content. However, the increasing consumption of these products has raised concerns regarding excessive fat intake, which has been linked to health issues such as obesity, diabetes, and cardiovascular disease (CVD). Therefore, there is
Zhaoyi Tang +3 more
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Comprehensive Reviews in Food Science and Food Safety, Volume 24, Issue 2, March 2025.Abstract Oil structuring is a strategy used to change the physical state of liquid oils to mimic the behavior of solid fats. In the past years, following the legislative bans on using partially hydrogenated fats and recommendations on limiting saturated fatty acid intake, oil structuring has become a fast‐developing research area.
Ecaterina Savchina +5 more
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European Journal of Lipid Science and Technology, Volume 127, Issue 2, February 2025.Oleogels on the basis of rapeseed oil with 5% sunflower wax and 5% monoacylglycerols were investigated as an alternative to conventional frying fats and oils for frying French fries. French fries fried in oleogels showed a less oily surface when touched as well as a less oily mouthfeel compared to products fried in rapeseed oil. In terms of oil quality
Sharline Nikolay +5 more
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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. The formulation’s physicochemical properties, structural integrity, and release behavior under simulated gastrointestinal ...
Soosan Karimi +4 more
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A Comprehensive Review on Bigels as a Potential Replacement to Solid Fat in Food Applications
Journal of Food Quality, Volume 2025, Issue 1, 2025.Bigels, composed of hydrogels and oleogels, are emerging as innovative materials with significant potential in the food industry. This review explores the application of bigels in various food contexts, including conventional and novel meats, plant‐based alternatives, baked foods, 3D printing, and advanced packaging technologies.
Wasiya Farzana +6 more
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Bioactive compounds delivery and bioavailability in structured edible oils systems
Comprehensive Reviews in Food Science and Food Safety, Volume 23, Issue 6, November 2024.Abstract The health benefits of bioactive compounds are dependent on the amount of intake as well as on the amount of these compounds that become bioavailable and bioaccessible. Various systems have been developed to deliver and increase the bioaccessibility of bioactive compounds.
Alexandra Raluca Lazăr +3 more
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Journal of the American Oil Chemists' Society, Volume 101, Issue 7, Page 657-662, July 2024.Abstract The molecular structure of a crystalline monolayer of hydrocarbon chains was modeled and studied via computer simulation using the Metropolis Monte Carlo algorithm at a temperature T = 300 K. The only interactions in this system occur through Lennard‐Jones dispersion forces and short‐range atom‐atom repulsion.
Joseph Cooney +3 more
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Comprehensive Reviews in Food Science and Food Safety, Volume 23, Issue 4, July 2024.Abstract The modern food industry is undergoing a rapid change with the trend of production of plant‐based food products that are more sustainable and have less impact on nature. Plant‐based dairy analogues have been increasingly popular due to their suitability for individuals with milk protein allergy or lactose intolerance and those preferring a ...
Erenay Erem, Meral Kilic‐Akyilmaz
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