Results 51 to 60 of about 260 (132)

Binary wax oleogels: Improving physical properties and oxidation stability through substitution of carnauba wax with beeswax

Journal of Food Science, Volume 89, Issue 7, Page 4372-4388, July 2024.
Abstract High concentrations of carnauba waxes (CRWs) that can compromise organoleptic properties are required to create self‐sustained and functional oleogels. The weak physical properties and stability of 4% w/w CRW–rice bran oil (RBO) oleogel were addressed by substituting CRW with beeswax (BW) in different weight ratios.
Ziyu Wang, Jayani Chandrapala, Tuyen Truong, Asgar Farahnaky   +3 more
wiley   +1 more source

A comprehensive review: Impact of oleogel application on food texture and sensory properties

Food Science &Nutrition, Volume 12, Issue 6, Page 3849-3862, June 2024.
This review highlights the application of oleogels in food innovation, focusing on their ability to improve nutritional value and impact texture and sensory properties. It covers the oleogel application across various food products, their formulation challenges, and the need for further research to optimize their use and consumer acceptance.
Lingyi Liu, Zengli Gao, Gang Chen, Jiaying Yao, Xinyu Zhang, Xiaoting Qiu, Lianliang Liu   +6 more
wiley   +1 more source

Edible oleogels for oral delivery of berberine in dairy food: In‐vitro digestion study

Food Science &Nutrition, Volume 12, Issue 5, Page 3273-3281, May 2024.
The sample containing 0.6BSG:WPC has controlled release of berberine in in‐vitro gastrointestinal environment and can be used as a fat replacer in dairy food. Using berberine (therapeutic compound) and oleogel (fat‐substitute) to achieve marketable consumer products showed positive effects.
Mozhdeh Sarraf, Adel Beigbabaei, Sara Naji‐Tabasi   +2 more
wiley   +1 more source

Oleogels for food applications

, 2020
Over the years, fats have been widely used in foods for different purposes including improving texture, aroma, and mouthfeel. Processing methods used in manufacturing solid fats might cause some adverse effects including a high amount of saturated and trans-fatty acids.
Demirci, Mehmet, Lee, Chi-Ching, Çavuş, Mustafa, Çağlar, Muhammed Yusuf   +3 more
openaire   +2 more sources

Sunflower oil oleogels as alternative fat in hybrid meat patties

Journal of Agriculture and Food Research
Hybrid plant-based products, where plant-based ingredients replace animal ingredients, are in growing demand to meet sustainability and nutritional claims. In these products the use of saturated fat like coconut oil to provide solid like texture is under
Mónica Flores, Carmela Belloch, Ana Salvador   +2 more
doaj   +1 more source

Effect of Oleogelation Temperature on Physicochemical Properties and Stability of Peanut Oil Oleogel (Arachis hypogaea L.)

Agritech
Oleogelation is a method to transform liquid oil into solid fats without altering the fatty acid profile. Compared to hydrogenation, oleogelation requires a relatively simple process and does not produce trans fats.
Chrisnadya Putri Wangsa, Amalia Fitriani, Arima Diah Setiowati, Chusnul Hidayat   +3 more
doaj   +1 more source

Multiscale monitoring of oleogels during thermal transition

Applied Rheology
Thermal transitions, such as crystallization or relaxation, in heterogeneous materials are complex and occur at different length and time scales. Several devices are necessary for their analysis, leading to varying boundary conditions and multiple ...
Mannweiler Sebastian, Oppen Dominic, Hilbig Simon, Mundhenk Marcel, Weiss Jochen, Agudo José Alberto Rodríguez   +5 more
doaj   +1 more source

Physico-chemical and Sensory Characteristics of Beef Sausage with the Addition of Modified Porang Glucomannan (Amorphophallus muelleri Blume) Oleogel

Agritech
Fat is capable of affecting the physico-chemical and sensory characteristics of beef sausage. However, the use of beef fat can increase the cholesterol content, showing the need for suitable substitute such as oleogel.
I Wayan Rai Widarta, Ambar Rukmini, Umar Santoso, Supriyadi Supriyadi, Sri Raharjo   +4 more
doaj   +1 more source

Biscuits with Oleogels and Green Tea Extract Addition––Sensory Evaluation and Consumer Perception

Applied Sciences
Oleogels are a new trend in food technology aimed at enhancing the nutritional value of products that contain solid fats. Solid fats are rich in nutritionally unfavorable saturated fatty acids (FAs), but oleogels (lipid systems derived from oleogelator ...
Sylwia Onacik-Gür, Anna Zbikowska, Iwona Szymańska, Małgorzata Kowalska   +3 more
doaj   +1 more source

Amyloid fibril-templated oleogels

Food Hydrocolloids
ISSN:1873 ...
Svitlana Mykolenko, Mattia Usuelli, Andrin Lustgarten, Peter Fischer, Raffaele Mezzenga   +4 more
openaire   +2 more sources