Results 91 to 100 of about 3,120 (203)
Marine DrugsOleogels are of high interest as promising substitutes for trans fats in foods. An emulsion-templated method was used to trap olive oil in the chitosan crosslinked with vanillin matrix.
Mario Lama +4 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
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
Nature‐Inspired Design Strategies for Efficient Atmospheric Water Harvesting
Advanced Materials, Volume 37, Issue 51, December 23, 2025.This review presents advances in bioinspired atmospheric water harvesting systems, emphasizing how structural motifs such as wettability gradients, directional transport, and hierarchical porosity have been translated into engineered fog‐collection and vapor‐sorption strategies for enhanced water uptake, accelerated transport, and energy‐efficient ...
Yunchan Lee, Shouhong Fan, Shu Yang
wiley +1 more source
Grain & Oil Science and Technology, 2020 The aim of this work was to investigate the possible synergistic interaction between monopalmitate (MP) and carnauba wax (CW) on the properties and crystallization behavior of oleogels.
Shuaishuai Yang +4 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
Characterization of Lipid- and Protein Co-oxidation Mechanisms in Oleogels using Kinetic Modelling and Multivariate Statistics [PDF]
, 2021 Lipid oxidation is one of the main causes of food spoilage. In addition, co-oxidation can lead to toxic products, which are even classified as carcinogenic.
Meissner, Philipp Matthias
core
Could Cultured Meat Be a Sustainable and Safe Source of Protein?
Molecular Nutrition &Food Research, Volume 69, Issue 24, December 2025.Cultured meat could be a sustainable alternative to traditional beef, providing potential benefits for both human health and environmental preservation. ABSTRACT Red and processed meat includes high‐quality proteins and essential sources of micronutrients, such as iron, zinc, and vitamin B12; however, high consumption is linked to an increased risk of ...
Denise Mafra +4 more
wiley +1 more source
Chemistry &Biodiversity, Volume 22, Issue 11, November 2025.ABSTRACT Hancornia speciosa Gomes, a Brazilian native species, holds biotechnological potential due to compounds such as lupeol, α‐amyrin, and β‐amyrin, which possess pharmacological properties. This study investigates triterpene‐rich extracts from H. speciosa fruit for potential anti‐inflammatory applications.
Sérgio Prado Leite +9 more
wiley +1 more source
Food Frontiers, Volume 6, Issue 6, Page 2994-3008, November 2025.This study showed that a novel emulsion‐gel ingredient composed of rapeseed oil, linseed meal, and beta‐glucan (PALM‐ALT) was able to replace palm shortening in hard‐texture bakery applications (biscuit, oatcake). PALM‐ALT formulations contained 86% and 75% less saturated fat than palm‐based controls whilst exhibiting similar sensory and ...
Hector Mora‐Gallego +4 more
wiley +1 more source