Innovative oleogels: Developing sustainable bioactive delivery systems for healthier foods production [PDF]
Food Chemistry: XOleogels have emerged as an excellent medium for delivering bioactive compounds. This study highlights and discusses recent advances in developing, producing, characterizing, and applying oleogels for delivering functional and bioactive compounds in food
Taha Mehany +4 more
doaj +5 more sources
Functional evaluation of wax-based oleogels as solid fat replacers for designing low saturated fat plant-based meat analogues [PDF]
npj Science of FoodMeat analogues have gained global attention as consumer demand increases for healthier and more sustainable food products. However, research aimed at replacing solid fats in meat analogues to lower saturated fat content remains very limited.
Young Seo Park +2 more
doaj +2 more sources
Size-dependent filling effect of crystalline celluloses in structural engineering of composite oleogels [PDF]
, 2022 Oleogels are a class of solid-fat mimetics that contain a large fraction of oil. Most of these materials have low stiffness and poor oil-binding capacity at commercially viable concentrations, which limits their application in the food and cosmetic ...
Barba, Luisa +6 more
core +2 more sources
Oleogels of virgin olive oil with carnauba wax and monoglyceride as spreadable products [PDF]
Grasas y Aceites, 2014 The oleogels of virgin olive oil with carnauba wax and monoglyceride were prepared to determine the most suitable spreadable product. The oil binding capacities of monoglyceride oleogels were higher than those of the carnauba wax oleogels.
M. Öǧütcü, E. Yılmaz
doaj +4 more sources
Conversion of Pulse Protein Foam-Templated Oleogels into Oleofoams for Improved Baking Application [PDF]
Foods, 2022 The food industry has long been searching for an efficient replacement for saturated-fatty-acid-rich fats for baking applications. Although oleogels have been considered a potential alternative for saturated and trans fats, their success in food ...
Athira Mohanan +4 more
doaj +2 more sources
GelsThe utilization of natural waxes to form oleogels has emerged as a new and efficient technique for structuring liquid edible oil into solid-like structures for diverse food applications.
Dafni Dimakopoulou-Papazoglou +4 more
doaj +3 more sources
Designing Hydrocolloid-Based Oleogels With High Physical, Chemical, and Structural Stability [PDF]
Frontiers in Sustainable Food Systems, 2020 Numerous studies conducted have shown a direct relationship between the high consumption of saturated and trans-fats and the risk of suffering from cardiovascular diseases, diabetes, and different cancers. Oleogels, with a suitable lipid profile of mono-,
Santiago Bascuas +3 more
doaj +3 more sources
Physicochemical, Thermal and Textural Characterization of Olive Pomace Oil and Argan Oil Oleogels Prepared with Different Oleogelators [PDF]
GelsThe physicochemical, thermal and textural properties of oleogels formed from olive pomace oil and argan oil using carnauba (KW), candelilla (CW) and sunflower (AW) waxes and their combinations (KCW: 50% carnauba + 50% candelilla wax, KAW: 50% carnauba ...
Mine Kırkyol +5 more
doaj +2 more sources
Characteristics and Functional Properties of Bioactive Oleogels: A Current Review [PDF]
GelsOleogels have been a revolutionary innovation in food science in terms of their health benefits and unique structural properties. They provide a healthier alternative to traditional solid or animal fats.
Md. Jannatul Ferdaus +3 more
doaj +2 more sources
Fucoidan enhances stability of gelatin/anthocyanin-based oleogels via hydrogen-bonded crosslinking [PDF]
Food Chemistry: XPolyphenols and edible polysaccharides have emerged as promising crosslinking agents to enhance structural stabilities of protein emulsions and their templated oleogels.
Guitao Huang +7 more
doaj +2 more sources