Results 101 to 110 of about 5,174 (245)

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

Effect of different oleogelators on lipolysis and curcuminoid bioaccessibility upon in vitro digestion of sunflower oil oleogels [PDF]

, 2020
Sunflower oil enriched with curcuminoid compounds (CUs) was gelled by adding 5% (w/w) saturated monoglycerides (MG), rice bran waxes (RW) or a mixture of \u3b2-sitosterol and \u3b3-oryzanol (PS). The resulting oleogels differed for rheological properties
Alongi, M., Anese, M., Calligaris, S., Lucci, P.   +3 more
core   +1 more source

Conversion of Whey Protein Aerogel Particles into Oleogels: Effect of Oil Type on Structural Features [PDF]

, 2021
Stella Plazzotta, Isabella Jung, Baldur Schroeter, Raman Subrahmanyam, Ирина Смирнова, Sonia Calligaris, Pavel Gurikov, Lara Manzocco   +7 more
openalex   +1 more source

Vegetable Oil‐Based Materials for Drug Delivery Systems and Wound Dressings

Macromolecular Bioscience, Volume 26, Issue 3, March 2026.
Renewable resources like vegetable oils are increasingly explored for biomaterial production in biomedical applications. Their monoglycerides and triglycerides inherently possess functions or can be chemically modified to introduce functional groups suitable for polymerization, yielding biomaterials with desirable properties such as flexibility ...
Lucas M. Favre, Nicolas Masurier, Anne Aubert‐Pouëssel   +2 more
wiley   +1 more source

Designing Protein Gels for Nutrient Delivery: From Formulation to Digestion

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 2, March 2026.
ABSTRACT Protein gels have diverse applications in food industry, with plant proteins as potential alternatives to animal‐derived products. The applications of protein gels mainly depend on gel properties while gel digestibility affects the delivery and release of nutrients. However, the relationship and synergistic influences among gelation mechanism,
Xue Dong, Yong Wang, Xiao Dong Chen, Cordelia Selomulya   +3 more
wiley   +1 more source

Interaction of monopalmitate and carnauba wax on the properties and crystallization behavior of soybean oleogel

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, Guolong Yang, Xiaowei Chen, Jingnan Chen, Wei Liu   +4 more
doaj   +1 more source

Development and Textural Property Regulation of Pickering Type Bigel‐Based Low‐Fat Spread

Food Frontiers, Volume 7, Issue 1, January 2026.
Whey protein microparticles (WPM) content actively controlled the microstructure and rheological property of Pickering type bigel‐based low‐fat spread and thus its salt release profiles, oral tribology, texture, and sensory properties. ABSTRACT Enhancing textural properties through structural design is a significant direction in food science.
Wenni Tian, Lang Liu, Suqiong Fang, Zhe Li, Ronghai Hu, Wenrong Chen, Jie Xiao   +6 more
wiley   +1 more source

Effects of storage temperature and duration on physical and microstructure properties of superolein oleogels

Grasas y Aceites
The effect of storage temperature and duration on the stability of oleogels produced from sunflower wax, polyglycerol behenic acid ester, and fully hydrogenated palm-based monoacylglycerols in relation to their physical and microstructure properties was
M.H. Saw, W.H. Lim, C.B. Yeoh, E. Hishamuddin, S. Kanagaratnam, N.A. Mohd Hassim, N.H. Ismail, C.P. Tan   +7 more
doaj   +1 more source

Sesame Oil and Almond Flour as a Partial Fat Substitute in the Rheological, Physicochemical, Textural, Microstructural, and Sensory Properties of a Meat Sausage

International Journal of Food Science, Volume 2026, Issue 1, 2026.
Sausages are widely consumed and have a high concentration of saturated fatty acids, which are associated with health problems such as cardiovascular disease, diabetes, and some types of cancer. In this context, and in line with the demand for functional and healthy foods, new strategies have been developed to reduce the saturated fat content in meat ...
Jhon Rodríguez-Meza, Piedad Montero-Castillo, Katherine Paternina-Sierra, Rajat Suhag   +3 more
wiley   +1 more source

Red Pepper and Turmeric-Flavored Virgin Olive Oil Oleogels Prepared with Whale Spermaceti Wax

, 2022
Emin Yılmaz, Şahin Demirci, Eda Keskin Uslu   +2 more
openalex   +2 more sources