Results 51 to 60 of about 428 (178)
Determination of physical and chemical properties of oleogels prepared with olive oil and olive-based emulsifier [PDF]
, 2021 This study aimed to investigate the use of olive-based emulsifier (OBE), as an oleogelator, in the production of olive oil oleogels and to determine some physical and chemical properties of oleogels. For this purpose, olive oil was mixed with a different
Erinc, Hakan, Okur, İlhami
core +1 more source
Exploring the Application of Waxes and Their Mixtures Oleogels in Ice Cream
Journal of the American Oil Chemists' Society, Volume 103, Issue 7, Page 719-728, July 2026.ABSTRACT The objective of this work was to produce ice cream using waxes oleogels, aiming to improve its nutritional value while maintaining its physical‐chemistry characteristics. Five ice cream formulations were manufactured using (1) milk fat, (2) canola oil, and (3–5) canola oil‐oleogels. The oleogels were produced with beeswax (BEW), carnauba wax (
Ana Paula Lima Ribeiro +6 more
wiley +1 more source
Novel Solid Fat Alternative: Optimization of Corn: Hazelnut Oil/Carnauba Wax Oleogel System
Journal of Food Process Engineering, Volume 49, Issue 5, May 2026.Oleogels were optimized based on selected parameters. The addition of rosemary essential oil resulted in an increase in the bioactive properties of the oleogels. It is thought that the produced oleogels can be used as an alternative to solid fats. ABSTRACT The oleogel formulation was optimized using a Box–Behnken response surface methodology design ...
Cansu Ceviker, Lutfiye Ekici
wiley +1 more source
Effect of Surfactant Type on the Properties of Peanut Oil-Based Oleogels and Their Functionality in Butter Cake Introduction [PDF]
مجله پژوهشهای علوم و صنایع غذایی ایرانIntroductionGrowing public awareness regarding the link between diet and chronic diseases is driving a significant demand for healthier food formulations.
Seyed Mohammad Najibi Hosseini +1 more
doaj +1 more source
Journal of the American Oil Chemists' Society, Volume 103, Issue 4, Page 245-260, April 2026.ABSTRACT This study investigated the use of oleogel systems as fat replacements in chocolate cream fillings. Oleogels were prepared with 4, 6, 8, or 10% of sunflower wax (SW) or glycerol monostearate (GM) in corn oil (CO) or sesame oil (SO). Four representative oleogels, SOSW4, SOSW6, SOGM6, and COGM6, were selected for application in chocolate cream ...
Md. Jannatul Ferdaus +4 more
wiley +1 more source
Comparative evaluation of structured oil systems: Shellac oleogel, HPMC oleogel, and HIPE gel [PDF]
European Journal of Lipid Science and Technology, 2015 In lipid‐based food products, fat crystals are used as building blocks for creating a crystalline network that can trap liquid oil into a 3D gel‐like structure which in turn is responsible for the desirable mouth feel and texture properties of the food products.
Patel, Ashok, Dewettinck, Koen
openaire +2 more sources
Effect of oil type and concentration on solid fat contents and rheological properties of watery oleogels [PDF]
, 2021 This study aims at evaluating the effect of oil type and concentration on solid fat contents and rheological properties of oleogels (OGs) prepared using different types of oils; namely, HOSO (High oleic sunflower oil), HO (Hazelnut oil), OO (Olive oil ...
Pehlivanoglu, Halime +5 more
core +2 more sources
Fibers as Oleogelators: Innovations, Applications, and Future Prospects in Structured Lipid Systems
Journal of the American Oil Chemists' Society, Volume 103, Issue 3, Page 197-224, March 2026.Schematic overview of fiber‐based oleogelation mechanisms, processing routes, and food applications highlighting particulate/capillary structuring, polymer entanglement, and emulsion‐templated approaches. ABSTRACT Oleogels, structured oil systems created with low levels of gelators‐enables solid fat functionality while preserving the underlying liquid ...
P. Abdul Wahid +5 more
wiley +1 more source
Risperidone-Loaded PLGA–Lipid Particles with Improved Release Kinetics: Manufacturing and Detailed Characterization by Electron Microscopy and Nano-CT [PDF]
, 2019 For parenteral controlled drug release, the desired zero order release profile with no lag time is often difficult to achieve. To overcome the undesired lag time of the current commercial risperidone controlled release formulation, we developed PLGA ...
Ligia E. de Souza +9 more
core +2 more sources
FoodsPentacyclic 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 +7 more
doaj +1 more source