Results 61 to 70 of about 547 (219)
Instrumental and sensory characterisation of oleogels for cosmetic use [PDF]
, 2015 Oleogels are semisolid systems consisting of an oleogelator (gelling agent) and a lipophilic liquid phase. Despite having some distinct advantages (e.g. absence of preservatives or surfactants), the use of oleogels in cosmetic products is still sporadic.
Grant-Ross, Peter +3 more
core
Food Safety and Health, EarlyView.This article reviews the basic characteristics, factors affecting properties of oleogels, and preparation methods of oleogels. Meanwhile, their applications in meat products, dairy products, baked goods, and delivering bioactive compounds are highly summarized.
Wenyuan Zhang +6 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
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
Innovative oleogels: Developing sustainable bioactive delivery systems for healthier foods production. [PDF]
Food Chem XMehany T +4 more
europepmc +3 more sources
X‐ray characterization of three possible edible oleogelators: Experiment and theory [PDF]
, 2023 Fernanda Peyronel +4 more
openalex +3 more sources
Structure and stability of edible oleogels prepared with different unsaturated oils and hydrocolloids [PDF]
, 2020 [EN] Edible oleogels, with three oil types (olive, sunflower and flaxseed), hydroxypropylmethylcellulose (HPMC) and xanthan gum (XG), as structuring agents, were developed using the emulsion-template approach, and subsequent drying of the emulsions using
Bascuas-Véntola, Santiago Martín +3 more
core +1 more source
Journal of Food Processing and Preservation, Volume 2026, Issue 1, 2026.Due to the rising incidence of cardiovascular diseases and the urgent need for technological solutions for reducing saturated and trans fatty acid consumption worldwide, this study evaluated the use of an oil derived from the Brazilian fruit buriti (Mauritia flexuosa), which is particularly rich in carotenoids, in the formulation of oleogels intended ...
Matheus Henrique Mariz de Avelar +9 more
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
Potential of Ethyl Cellulose as a Stabilizer of Nonaqueous Food‐Grade Emulsions
European Journal of Lipid Science and Technology, Volume 127, Issue 12, December 2025.Ethyl cellulose can stabilize medium‐chain triglycerides and rapeseed nonaqueous Pickering emulsions based on decreased interfacial tension and mechanical barrier formation on the interface. ABSTRACT Nonaqueous emulsions offer significant advantages in water‐free systems but remain underexplored.
Bruno T. Ceccato +6 more
wiley +1 more source