Results 111 to 120 of about 3,120 (203)

Supercritical CO2-extracted oil from tray-dried and freeze-dried bee brood: Physicochemical properties and oleogelation potential

Applied Food Research
Oil yields from tray-dried and freeze-dried bee brood extracted using supercritical CO2 did not show statistically significant differences at each extraction temperature.
Rattana Muangrat, Yongyut Chalermchat, Wachira Jirarattanarangsri, Thanyaporn Siriwoharn, Rewat Phongphisutthinant, Supakit Chaipoot, Pairote Wiriyacharee   +6 more
doaj   +1 more source

The Impact of Oil Type on the Performance of β-Amyrin-Based Oleogels: Formation, Physicochemical Properties, and Potential Correlation Analysis

Foods
Pentacyclic triterpenes show potential as oleogelators, but their combination with various vegetable oils has limited research. This study selected linseed, rapeseed, sunflower, coconut, and palm oils to combine with the triterpenoid compound β-amyrin ...
Shuxian Su, Si Qin, Huiping Xia, Peiwang Li, Haiyan Li, Chenjia Li, Shiyin Guo, Chaoxi Zeng   +7 more
doaj   +1 more source

Modulating the behavior of ethyl cellulose-based oleogels: The impact food-grade amphiphilic small molecules on structural, mechanical, and rheological properties [PDF]

This work evaluates the ability of various lipid-based amphiphilic small molecules (ASMs) to modulate the mechanical and rheological properties of oleogels principally structured by ethyl cellulose (EC).
Gravelle, Andrew J, Ji, Lei
core   +1 more source

Extrusion 3D printing of nutraceutical oral dosage forms formulated with monoglycerides oleogels and phytosterols mixtures [PDF]

, 2019
Among the potential applications of 3D printing, the development of products with personalized characteristics in the area of food and nutraceuticals represents an important field that must still be explored.
Cotabarren, Ivana María, Cruces, Sofia, Palla, Camila Andrea   +2 more
core   +1 more source

Structuring olive oil with ethyl cellulose of different molecular weights: Influence of concentration, viscosity and mixtures

Future Foods
This study explored the impact of ethyl cellulose (EC) of different viscosities (22, 46, and 100 mPa·s) and concentration (8, 10, 12, and 15% w/w)) on the color, oil binding capacity (OBC), textural properties (hardness, elasticity, cohesiveness ...
Claudia Armijo, Leticia Montes, Ramón Moreira, Daniel Franco   +3 more
doaj   +1 more source

Design of foodgrade oleofoams from carnauba wax and glyceryl monostearate whippable oleogels [PDF]

The study aimed to design oleofoams based on carnauba wax (CW) and glyceryl monostearate (GMS), investigating the effect of their ratio (10:0, 8:2, 7:3, 6:4, 5:5, 4:6, 3:7, 2:8; 0:10) on the resulting oleofoam properties.
Borriello, Angela, Cavella, Silvana, Masi, Paolo, Miele, Nicoletta Antonella   +3 more
core   +1 more source

Development and Characterization of Ethylcellulose Oleogels Based on Pumpkin Seed Oil and Rapeseed Oil

Gels
In contrast to rapeseed oil, pumpkin seed oil has yet to be well investigated in terms of oleogelation, and, to the best of our knowledge, no study related to the use of ethylcellulose (EC) in the structuring of this oil has been identified in the ...
Claudiu-Ștefan Ursachi, Simona Perța-Crișan, Iolanda Tolan, Dorina Rodica Chambre, Bianca-Denisa Chereji, Dumitru Condrat, Florentina-Daniela Munteanu   +6 more
doaj   +1 more source

Tensile properties of LDPE/electrical cable waste blends prepared by melt extrusion process [PDF]

, 2017
In this study low density poly-ethylene (LDPE)/electrical cable waste blends were prepared using asingle-screw extruder at pilot plant level. The cable waste was mainly composed of LDPE, synthetic rubbers, flexible poly-vinyl chloride (PVC) and traces of
Camacho, N., Franco-Urquiza, E.A., Maspoch, M.Ll.   +2 more
core   +1 more source

Amyloid fibril-templated oleogels

Food Hydrocolloids
ISSN:1873 ...
Svitlana Mykolenko, Mattia Usuelli, Andrin Lustgarten, Peter Fischer, Raffaele Mezzenga   +4 more
openaire   +2 more sources

Performance of Cellulose and Gum-based Oleogelators to Form Oleogels in Different Oil Systems [PDF]

One of the formed fats that is attracting attention as an alternative to trans-fat is oleogel. Oleogels can be formed using edible and non-edible vegetable oils, depending on the desired application.
Abidin Akhmad Zainal, Hidayat Achmad Syarif, Perdana Muhammad Iqbal, Putra Ridwan P., Trirahayu Dhyna Analyes   +4 more
core   +1 more source