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
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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
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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
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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
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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
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Characterization of Rapeseed Oil Oleogels Produced by the Emulsion Template Method Using Hydroxypropyl Methylcellulose and the Drying Kinetics of the Emulsions [PDF]
FoodsGiven health concerns, oleogels are promising substitutes for saturated fats in food products. An emulsion-templated method was used, employing rapeseed oil and hydroxypropyl methylcellulose (HPMC) as the structuring agent, to produce oleogels.
Mario Lama +2 more
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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
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Replacing Hydrogenated Fat in Cookies with Oleogels Based on Butia odorata Seed Oil and Beeswax [PDF]
Food Technology and BiotechnologyResearch background. Hydrogenated fats are widely used to improve texture, flavor, and shelf life in processed foods, but their excessive consumption contributes to cardiovascular diseases.
Cristina Jansen-Alves +8 more
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Predicting the quality of cookies with oleogel as a shortening substitute using hyperspectral imaging and artificial intelligence [PDF]
Current Research in Food ScienceA total of 36 oleogels, made from various waxes and vegetable oils, were utilized as shortening substitutes in cookies, and machine learning incorporating three boosting models (AdaBoost, GBM, and XGBoost) was applied to predict their effects on the ...
Sungmin Jeong +3 more
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Development of Schiff base–type oleogels using the emulsion template approach at different pH values: Comparative investigation of their structure and properties [PDF]
Current Research in Food ScienceHerein, Schiff base–type oleogels (SBOs) comprising chitosan (CS) and syringaldehyde (SA) were prepared using the emulsion template method at different pH values.
Jianfei Zhu +4 more
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