Results 161 to 170 of about 3,120 (203)

Enhancing the Oxidative Stability of Beeswax-Canola Oleogels: Effects of Ascorbic Acid and Alpha-Tocopherol on Their Physical and Chemical Properties. [PDF]

Gels
Millao S, Quilaqueo M, Contardo I, Rubilar M.   +3 more
europepmc   +1 more source

Protein-polysaccharide composite design via molecular engineering: tailored fat mimetics for multifunctional food applications. [PDF]

Food Chem X
Zhang A, Liu X, Xia X, Yang B, Yan W, Dong H, Liao W, Yang X, He Q.   +8 more
europepmc   +1 more source

Comparative Study on the In Vitro Gastrointestinal Digestion of Oil Body Suspension from Different Parts of Idesia polycarpa Maxim. [PDF]

Gels
Cheng S, Liu Y, Zhao M, Qian S, Feng H, Chang Y, Hou J, Xu C.   +7 more
europepmc   +1 more source

Soft Gels in Food Systems: Recent Advances, Applications, and Technological Innovations. [PDF]

Gels
Machado M, Costa EMAD, Silva S.
europepmc   +1 more source

Optimizing Burn Wound Healing: The Critical Role of pH and Rheological Behavior in Plant-Derived Topical Formulations. [PDF]

Pharmaceutics
Roșca OJ, Coneac GH, Racoviceanu R, Nistor A, Olariu IV, Cotan AM, Negrea-Ghiulai R, Dehelean CA, Vlaia LL, Șoica CM.   +9 more
europepmc   +1 more source

Textural, Color, and Sensory Analysis of Cookies Prepared with Hemp Oil-Based Oleogels. [PDF]

Gels
Leahu A, Ghinea C, Ropciuc S, Damian C.
europepmc   +1 more source

Anti-colorectal cancer activity of constructed oleogels based on encapsulated bioactive canola extract in lecithin for edible semisolid applications. [PDF]

Sci Rep
Akl EM, Abd-Rabou AA, Hashim AF.
europepmc   +1 more source

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Effect of oleogelation on physical properties and oxidative stability of camellia oil-based oleogels and oleogel emulsions

Food Research International, 2021
In this work, the camellia oil-based oleogels and O/W oleogel emulsions were prepared with glycerol monolaurate (GML) as an oleogelator, which had a critical gelation concentration of 3 wt%. Results showed that with the increasing GML concentration, a more densely needle-like morphology was formed by the network of GML crystals within the oil ...
Jingjing, Pan, Lirong, Tang, Quanxi, Dong, Yang, Li, Hui, Zhang   +4 more
openaire   +2 more sources

Structural characterization of hydrogel-oleogel biphasic systems as affected by oleogelators

Food Research International, 2022
This work developed novel bi-phasic gel systems containing a hydrogel (κ-carrageenan) and an oleogel, and investigated the roles of different oleogelators (glycerol monostearate-GMS and beeswax-BW) on the structures of the bigels. Stable bigels were obtained via a facile blending approach by carefully controlling the mixing temperature. Microstructural
Jingyi, Yang, Hongxia, Zheng, Yunfan, Mo, Yanxiang, Gao, Like, Mao   +4 more
openaire   +2 more sources

Edible oleogels as solid fat alternatives: Composition and oleogelation mechanism implications

Comprehensive Reviews in Food Science and Food Safety, 2022
Abstract The growing awareness of the adverse health effects of trans‐fats and saturated fats are driving researchers to seek healthy alternatives. A promising strategy to structure liquid oil, called oleogelation, has been a subject of great interest.
Linlin Li, Guoqin Liu, Oliver Bogojevic, Jacob Nedergaard Pedersen, Zheng Guo   +4 more
openaire   +2 more sources