Results 91 to 100 of about 5,174 (245)
Food Frontiers, Volume 7, Issue 2, March 2026.It provides a conceeptual framework of the core components required for w/o PE development and various internal and external factors determining the emulsion stabilization. It also emphasizes the emerging application of w/o PE in diverse industrial use such as encapsulation and delivery, packaging, food, biomedical, etc.
Bibha Mishra A., Vidisha Tomer
wiley +1 more source
Asian Journal of Pharmaceutical Sciences, 2018 Oleogels contain oil or a non-polar liquid which is gelled with an agent called an organogelator. The aim of this study was to evaluate the effects of the addition of silicone oil (cyclopentasiloxane) to the gelation process and to the properties of ...
Mya Thet Htar Swe, Panida Asavapichayont
doaj +1 more source
The combination of monoglycerides, wax and hardfat on oleogels structuration
Brazilian Journal of Food Technology, 2022 This study aimed to develop multicomponent oleogels to achieve desirable technological properties, affordability, and enhanced sensory acceptance for future food applications.
Thais Lomonaco Teodoro da Silva +2 more
doaj +1 more source
Beta-carotene loaded oleogels’ texture and disintegration behaviour during in-vitro digestion [PDF]
, 2017 Food products are digested in different ways ; rigidity and different textures are characteristics that will influence how digestion will occur.
Cerqueira, Miguel A. +6 more
core
Edible Utilization of Xanthan- guar Oleogels as a Shortening Replacement in Sponge Cake: Physicochemical Properties [PDF]
, 2023 The present study aims at using xanthan and guar gums in producing and application of oleogels (Ole-XG) as an alternative to shortenings on quality properties of sponge cake (Oleo-cake).
Mohammad Noshad, Mohammad Hojjati, Mina Hassanzadeh, Reza Zadeh-dabbagh, Marjan HosseinKhani
core +1 more source
Food Frontiers, Volume 7, Issue 2, March 2026.Plant‐derived oleosome; structural morphology, extraction, oleosome‐membrane proteins extraction, fabrication techniques, and cutting‐edge food and pharmaceutical applications. ABSTRACT Oleosomes are spherical subcellular organelles comprising triacylglycerols and sterol esters (lipid core) surrounded by a specialized monolayer membrane, composed of ...
Zafarullah Muhammad +7 more
wiley +1 more source
Food Biomacromolecules, Volume 3, Issue 1, Page 93-112, March 2026.Abstract Honeybees (Apis mellifera L.) are an important class of insects that are the most beneficial in terms of economy. Beeswax is the second most important bee products after honey. Its commercial importance is due to its antimicrobial, antioxidant, anti‐inflammatory and antiseptic as well as regenerative properties.
Rajshri Naveen, Manickam Loganathan
wiley +1 more source
Hybrid gels: influence of water and oil phase on textural and rheological properties [PDF]
, 2017 The 19th Gums & Stabilisers for the Food Industry Conference: Hydrocolloid MultifunctionalityHybrid gels are biphasic systems formed by conjugating hydrogels and oleogels.
Cerqueira, Miguel A. +6 more
core
Real‐World Experience With Oleogel‐S10 for Wounds in Epidermolysis Bullosa
JEADV Clinical Practice, Volume 5, Issue 1, Page 184-187, March 2026.ABSTRACT Background Oleogel‐S10 is the first approved drug for the treatment of wounds in patients with junctional and dystrophic epidermolysis bullosa. Results from the clinical trials, early access programme and open‐label study are available, showing good safety and tolerability and a positive effect on the overall wound surface.
Miodrag Davidovic +2 more
wiley +1 more source
Lecithin’s Roles in Oleogelation
GelsThis manuscript analyzes the research considering the exploitation of lecithin in oleogelation. The main objective of the work was to gather, analyze, and extract from the existing research data the information that enables us to identify lecithin-dependent roles.
Joanna Harasym, Karol Banaś
openaire +3 more sources