Results 91 to 100 of about 3,249 (223)

Carbohydrate–Protein Hydrogels as Fat Replacers: Design Criteria and Benchmarking Against Full‐Fat Systems

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.
ABSTRACT Reducing saturated fat while preserving the sensory quality of full‐fat foods remains a major formulation challenge because fat contributes simultaneously to body, lubrication, flavor delivery, and thermal transitions. Carbohydrate–protein (CP) hydrogels are increasingly explored as oil‐free fat replacers, but many systems are developed and ...
Amir Amiri, David Julian McClements, Srishty Maggo, Anika Singh, Anubhav Pratap‐Singh   +4 more
wiley   +1 more source

Vegetable Oil–Mediated Transesterification as a Green Route to Tune Ethyl Cellulose Properties

Journal of Polymer Science, Volume 64, Issue 8, Page 1681-1691, 15 April 2026.
An environmentally conscious strategy for augmenting the hydrophobicity of ethyl cellulose polymer via a transesterification reaction using renewable vegetable oil. ABSTRACT The inherent hydrophilicity of biopolymers presents significant limitations to their implementation, particularly in coating and packaging applications.
Athira Narayanan, Valeria D'Errico, Marco Friuli, Sonia Bagheri, Claudio Mele, Alessandro Sannino, Christian Demitri, Leonardo Lamanna   +7 more
wiley   +1 more source

Comparative evaluation of structured oil systems: Shellac oleogel, HPMC oleogel, and HIPE gel [PDF]

European Journal of Lipid Science and Technology, 2015
In lipid‐based food products, fat crystals are used as building blocks for creating a crystalline network that can trap liquid oil into a 3D gel‐like structure which in turn is responsible for the desirable mouth feel and texture properties of the food products.
Patel, Ashok, Dewettinck, Koen
openaire   +2 more sources

Recycled Cellulose‐Based Colorimetric Indicators for Non‐Contact Detection of Food Contamination

Advanced Sustainable Systems, Volume 10, Issue 4, April 2026.
Recycled cellulose acetate films, functionalized with red cabbage anthocyanins, combine antioxidant activity and pH‐responsive color changes for smart food packaging. They extend shelf life by preventing oxidation and enable non‐contact detection of bacterial contamination via VOC‐triggered color shifts.
Jasim Zia, Marco Friuli, Stefania Villani, Matteo Calcagnile, Pietro Alifano, Christian Demitri, Alessandro Sannino, Leonardo Lamanna   +7 more
wiley   +1 more source

Transparent Photothermal Slippery Surface Based on Monolayer Self‐Assembled MXene Film for Anti‐Fogging and De‐Icing

Advanced Science, Volume 13, Issue 20, 9 April 2026.
The ultrathin (2.5 nm) MXene film self‐assembled at liquid interfaces breaks the trade‐off between transparency (82.5 %) and photothermal conversion effect (DT∼25.1°C ± 2.9 °C) under 100 mW cm−2. After encapsulated by a slippery surface with low adhesion, this transparent film can be applied in smart windows, eyewear, and optical sensors to autonomous ...
Xiao Han, Yiming Xie, Mingjia Sun, Di Zhao, Kesong Liu, Liping Heng, Lei Jiang   +6 more
wiley   +1 more source

Structural and rheological properties of medium-chain triacylglyceride oleogels [PDF]

, 2020
This research studied the effect of gelator molecules on structural properties of oleogels containing medium-chain triacylglycerides (MCTs). To this aim, a large selection of gelators (rapeseed wax RAW, rice wax RW, sunflower wax SW, beeswax BW ...
Calligaris, S., Cerne, V., Fayaz, G., Giardina, A., Polenghi, O.   +4 more
core   +1 more source

Structured Plant‐Based Oil as Healthier Alternatives to Conventional Fats in Chocolate Cream Fillings

Journal of the American Oil Chemists' Society, Volume 103, Issue 4, Page 245-260, April 2026.
ABSTRACT This study investigated the use of oleogel systems as fat replacements in chocolate cream fillings. Oleogels were prepared with 4, 6, 8, or 10% of sunflower wax (SW) or glycerol monostearate (GM) in corn oil (CO) or sesame oil (SO). Four representative oleogels, SOSW4, SOSW6, SOGM6, and COGM6, were selected for application in chocolate cream ...
Md. Jannatul Ferdaus, Niaz Mahmud, Jiana Rebeca Matamoros, Lina Casale Aragon‐Alegro, Roberta Claro da Silva   +4 more
wiley   +1 more source

Fibers as Oleogelators: Innovations, Applications, and Future Prospects in Structured Lipid Systems

Journal of the American Oil Chemists' Society, Volume 103, Issue 3, Page 197-224, March 2026.
Schematic overview of fiber‐based oleogelation mechanisms, processing routes, and food applications highlighting particulate/capillary structuring, polymer entanglement, and emulsion‐templated approaches. ABSTRACT Oleogels, structured oil systems created with low levels of gelators‐enables solid fat functionality while preserving the underlying liquid ...
P. Abdul Wahid, Rajni Chopra, Nitin Kumar, Monika Chand, Aishwarya Dhiman, Rajat Singh   +5 more
wiley   +1 more source

Chitosan-Based Oleogels: Emulsion Drying Kinetics and Physical, Rheological, and Textural Characteristics of Olive Oil Oleogels

Marine Drugs
Oleogels 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, Leticia Montes, Daniel Franco, Amaya Franco-Uría, Ramón Moreira   +4 more
doaj   +1 more source

Recent Insights on Synthesis, Stability, and Complexities of Water‐in‐Oil Pickering Emulsion: From Theory to Applications

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