Results 71 to 80 of about 630 (211)

Formation and Stabilization of W1/O/W2 Emulsions with Gelled Lipid Phases [PDF]

, 2021
Water-in-oil-in-water (W1/O/W2) emulsions are emulsion-based systems where the dispersed phase is an emulsion itself, offering great potential for the encapsulation of hydrophilic bioactive compounds. However, their formation and stabilization is still a
Martín Belloso, Olga, Molet Rodríguez, Anna, Salvia Trujillo, Laura   +2 more
core   +1 more source

Advances in bigel inks for food 3D printing: A review on structure, application, and future prospects

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, Xinna Hu, Shuyu Lu, Chenyu Bai, Tao Ma, Yi Song   +5 more
wiley   +1 more source

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, Shuyue Yang, Weitian Li, Jinhui Chang   +3 more
wiley   +1 more source

Development of attract and kill formulations for biological psyllid pest control [PDF]

, 2022
Federal Ministry of Food and Agriculture (BMEL)Psylliden sind weltweit verbreitet und verursachen durch ihre Rolle als Vektorinsekten für Phytoplasmen Schäden in verschiedenen Kulturpflanzen.
Muskat, Linda Claire
core   +1 more source

From liquid to solid: Exploring techniques, applications, and challenges of structured oils as fat replacements in food formulations

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, Antonella L. Grosso, Petra Massoner, Ksenia Morozova, Matteo M. Scampicchio, Giovanna Ferrentino   +5 more
wiley   +1 more source

Rapeseed Oil‐Based Oleogels With Sunflower Wax and Monoacylglycerols as Alternatives to Conventional Frying Fats and Oils for Deep‐fat Frying of French Fries

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, Madline Schubert, Nelli Erlenbusch, Lydia Weber, Inga Smit, Bertrand Matthäus   +5 more
wiley   +1 more source

Oleogelating properties of ethylcellulose in oil-in-water emulsions:the impact of emulsification methods studied by ¹³C MAS NMR, surface tension and micropipette manipulation studies [PDF]

, 2019
This study addressed the oleogelating properties of EC when EC-oleogel microdroplets are dispersed in an aqueous medium. By measuring the interfacial tension between oil-water, EC was found to be interfacial active.
Larsen, Flemming H., Munk, Merete B., Needham, David, Risbo, Jens, Utoft, Anders   +4 more
core   +2 more sources

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, Sneha Mahesh, Sachin Sharma, Irshaan Syed, Gholamreza Abdi, Rituja Upadhyay, Anurag Singh   +6 more
wiley   +1 more source

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, Andreea Pușcaș, Anda Elena Tanislav, Vlad Mureșan   +3 more
wiley   +1 more source

Tuning phytosterols-based oleogels properties by soybean lecithin addition in different organic phases [PDF]

, 2019
info:eu-repo/semantics ...
Cunha, Rosiane L., Malfatti-Gasperini, Antonio A., Okuro, Paula K., Vicente, A. A.   +3 more
core