Results 111 to 120 of about 4,468 (252)

Ultra-Long-Chain Sorbitol Esters Tailoring Thermo-Responsive Rheological Properties of Oleogels

Foods
Oleogels must replicate the rheological behavior of saturated fats at processing and consumption temperatures to maintain their physical stability and sensory acceptance.
Marcelo Gomes Soares, P. K. Okuro, M. F. da Silva, Rosana Goldbeck, R. L. Cunha   +4 more
semanticscholar   +1 more source

The potential of waxes to alter the microstructural properties of emulsion-templated oleogels

, 2018
In this research two oleogelation methods, in casu wax-based oleogelation and emulsion-templated oleogelation, were combined. Emulsion-templated oleogels are known to have a high elastic modulus.
Van der Meeren, Paul, Chi D. Doan, Paul Van der Meeren, Dewettinck, Koen, Heyman, Bart, Tavernier, Iris, Iris Tavernier, Doan, Chi Diem, Koen Dewettinck, Bart Heyman   +9 more
core   +1 more source

Development of the first “encapsulated oleogel-in-oleogel” system with tailorable lipid digestion

Food Hydrocolloids
Despite containing a higher proportion of unsaturated fatty acids than traditional solid and semi-solid fats, the calorie-dense nature of oleogels presents a challenge when incorporating them into foods. The next generation of oleogels should feature a customizable lipid digestion profile while having minimal impact on other properties of the food ...
Saman Sabet, Afsane A. Kazerani García, Satu Kirjoranta, Tiago C. Pinto, Mia Siven, Mamata Bhattarai, Luisa Barba, Fabio Valoppi   +7 more
openaire   +1 more source

Edible oleogels: how suitable are proteins as a structurant?

, 2019
This review focusses on the latest developments in the field of oil structuring with respect to the use of proteins as an oil structurant. Different methods to develop protein oleogels will be discussed, and relevant interactions within these systems ...
Scholten, Elke
core   +1 more source

Investigation of the influence of minor components and fatty acid profile of oil on properties of beeswax and stearic acid-based oleogels.

Food Research International
Understanding the impact of minor components and the fatty acid profile of oil on oleogel properties is essential for optimizing their characteristics.
S. Sivakanthan, S. Fawzia, Sagadevan Mundree, Terrence Madhujith, Azharul Karim   +4 more
semanticscholar   +1 more source

Multiscale monitoring of oleogels during thermal transition

Thermal transitions, such as crystallization or relaxation, in heterogeneous materials are complex and occur at different length and time scales. Several devices are necessary for their analysis, leading to varying boundary conditions and multiple ...
Oppen Dominic, Hilbig Simon, Mundhenk Marcel, Mannweiler Sebastian, Weiss Jochen, Agudo José Alberto Rodríguez   +5 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

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

Replacement of backfat with vegetable oils or their oleogels in emulsion-type sausage significantly change the digestibility of meat protein.

Food Chemistry
Replacing animal fat with vegetable oil occurred extensively in the meat products, but whether these replacements will affect the nutrition of meat protein was seldom revealed.
Dengmei Liu, Yao Xu, Xianming Zeng, Bowen Lv, Miao Zhang, Di Zhao, Chunbao Li   +6 more
semanticscholar   +1 more source

Structural build-up and stability of hybrid monoglyceride-triglyceride oleogels

This dataset was used in the publication "Structural build-up and stability of hybrid monoglyceride-triglyceride oleogels". An overview of files is given below:1.
Dewettinck, Antonia, Dewettinck, Koen, Van Bockstaele, Filip, Rondou, Kato   +3 more
core   +1 more source