Results 41 to 50 of about 428 (178)

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

Aplikasi Oleogel Virgin Coconut Oil (VCO) dengan Kombinasi Gelator Cocoa Butter dan Beeswax dalam Pembuatan White Chocolate Spread [PDF]

Virgin coconut oil (VCO) merupakan minyak nabati dengan potensi besar pada bidang pangan dan kesehatan. Salah satu tantangan dalam pengaplikasian VCO yaitu sifatnya yang cair pada suhu kamar.
Bumi, Salsabila Amalia Putri, Prasetya, Bintang Galang Indra, Kurniaditya, Viki   +2 more
core   +1 more source

Multicomponent Oleogels Prepared with High- and Low-Molecular-Weight Oleogelators: Ethylcellulose and Waxes

Foods, 2023
The combined interactions between ethylcellulose (EC) and natural waxes to structure edible oil are underexplored. To reduce the high EC concentration required to form a functional oleogel, novel oleogels were prepared using a 50% critical concentration of EC (i.e., 4%) with 1–4% beeswax (BW) and carnauba wax (CRW).
Wang, Ziyu, Chandrapala, Jayani, Truong, Tuyen, Farahnaky, Asgar   +3 more
openaire   +3 more sources

Synergistic interactions between lecithin and fruit wax in oleogel formation

, 2018
In this study, the effect of lecithin (LEC) on the crystallization and gelation of fruit wax (FW) with sunflower oil was researched. A synergistic effect on the gel strength was observed at FW : LEC ratios of 75 : 25 and 50 : 50, compared to the ...
António A. Vicente, Rosiane L. Cunha, Cunha, R.L., Dewettinck, Koen, Skirtach, Andre G., Sintang, Mohd D. Bin, Skirtach, A.G., Bin Sintang, M.D., Okuro, Paula Kiyomi, Tavernier, Iris, Dewettinck, K., Koen Dewettinck, Tavernier, I., Mohd D. Bin Sintang, Vicente, A.A., Paula K. Okuro, Iris Tavernier, Vicente, António A, Okuro, P.K., Skirtach, Andre, Okuro, Paula K., Vicente, A. A., Cunha, Rosiane L., Cunha, Rosiane L, Andre G. Skirtach, Sintang, Mohd Dona Bin   +25 more
core   +1 more source

Lecithin and phytosterols-based mixtures as hybrid structuring agents in different organic phases [PDF]

, 2018
In this study the effect of lecithin (L) addition and solvent quality in a well-established oleogel system formed by -sitosterol and -oryzanol (BG) was investigated.
António A. Vicente, Rosiane L. Cunha, Vicente, António A., Okuro, Paula K., Vicente, A. A., Cunha, Rosiane L., Antonio A. Malfatti-Gasperini, Malfatti-Gasperini, Antonio A., Paula K. Okuro   +8 more
core   +1 more source

Stabilization of PUFA‐Rich Mayonnaise Against Lipid Oxidation: A Review of the Last Three Decades of Research

Journal of the American Oil Chemists' Society, Volume 103, Issue 10, Page 1157-1177, October 2026.
ABSTRACT Mayonnaise, a widely consumed oil‐in‐water emulsion, is highly susceptible to lipid oxidation due to its high content of polyunsaturated fatty acids (PUFAs) and the presence of pro‐oxidant factors such as low pH and iron from egg yolk. Over the past three decades, extensive research has focused on understanding oxidation mechanisms, analytical
Sakhi Ghelichi, Betül Yesiltas, Charlotte Jacobsen   +2 more
wiley   +1 more source

Synthesis of oleogelator nucleolipids : design of innovative nanosystems for the treatment of mustard poisoning

, 2022
Plus de 100 ans après sa première utilisation massive lors la 1ère guerre mondiale et malgré une menace toujours présente, il n'existe pas d'antidote à l’ypérite (gaz moutarde).
Klufts-Edel, Arthur
core  

Structural, physicochemical and rheological characterization of safflower oil oleogels structured by glycerol monostearate and stearic acid

International Journal of Food Properties
This study aimed to develop safflower oil oleogels using stearic acid (SA) and glycerol monostearate (GM) as oleogelators at 10, 13, and 16% (w/w) concentration and to evaluate their structural, thermal, rheological, and oxidative properties. Oil binding
Manisha, Punyadarshini Punam Tripathy
doaj   +1 more source

Essential Oil Oleogels—Part II: Oleogels Containing Vanilla (Vanilla planifolia) Essential Oil

European Journal of Lipid Science and Technology, Volume 128, Issue 8, August 2026.
Vanilla essential oil‐containing oleogels reduced oil leakage while forming a weak gel‐like structure that partially stabilized liquid oils. The oleogels exhibited a soft, cohesive network suitable for semisolid food applications such as spreads and fillings.
Buket Aydeniz‐Guneser, Seda Kucuk
wiley   +1 more source