Results 171 to 180 of about 4,468 (252)

Natural oleogelators for the formulation of oleogels by considering their rheological and textural perspective; a review.

International Journal of Biological Macromolecules
A well-known method for reducing or swapping out undesirable and controversial fats in food is oleogelation. To quantify the effects of droplets-particle inclusion on the textural aspects of gelled systems, a thorough understanding of rheological ...
Behnaz Hashemi, M. Varidi, E. Assadpour, Fuyuan Zhang, S. Jafari   +4 more
semanticscholar   +3 more sources

Perspectives on Oleogels for Multifaceted Applications.

Journal of Agricultural and Food Chemistry
Over the past few decades, oleogels have been a thriving field that has experienced substantial significance with diverse industrial applications. The research works related to oleogels have been highly dynamic, enabling the creation of numerous cost ...
N. Anbuselvan, S. Balasubramani, Yadavali Siva Prasad, K. Lalitha   +3 more
semanticscholar   +3 more sources

Phytosterols-induced viscoelasticity of oleogels prepared by using monoglycerides

Food Research International, 2017
Monoglycerides (MGs) and phytosterols (PS) are known to form firm oleogels with liquid oil. However, the oleogels are prone to undergo polymorphic transition over time that lead to crystals' aggregation thus, compromises physical properties.
Mohd Dona Bin Sintang, Sabine Danthine, Davy Van De Walle   +2 more
exaly   +2 more sources

Preparation and rheological characterization of shellac oleogels and oleogel-based emulsions

Journal of Colloid and Interface Science, 2013
We report the preparation and rheological characterization of oleogels and oleogel-based emulsions prepared using shellac as a structurant. Shellac showed excellent oleogelation properties, resulting in liquid oil gelation at a concentration as low as 2 wt%.
Ashok R Patel, Winnok H De Vos, Ans Lesaffer   +2 more
exaly   +4 more sources

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

Quercetin-loaded candelilla wax/sunflower oil oleogels: Structural, sensory, and storage properties, and application as fat replacer in emulsion-type sausage.

Food Chemistry
Replacing animal fat with vegetable oil can lower saturated fat levels in meat products; however, it may compromise their texture and flavor. In addition, vegetable oil is susceptible to oxidation.
Hyun Ju Lee, J. Han, D. Keum, Vahinika Kothuri, Dong-Min Shin, Sung Gu Han   +5 more
semanticscholar   +1 more source

Effects of different polysaccharides on the formation, stability, and rheological properties of oleogels structured by octenyl succinic anhydride starch.

Food Chemistry
The stability and mechanical strength of oleogels formed from emulsion templates can be enhanced by incorporating polysaccharides in the aqueous phase.
Wenbo Miao, D. Mcclements, Jilong Wang, Zhiheng Zhang, Qianzhu Lin, Hangyan Ji, Zhengyu Jin, Chao Qiu   +7 more
semanticscholar   +1 more source

Application of oleogels, hydrogels and bigels as novel edible inks for 3D/4D printing of food products.

Advances in Colloid and Interface Science
Printing in three dimensions (3D) and four dimensions (4D) along with its application in food products has recently increased substantially. However, it is critical to comprehend how the main components of food items affect printing so as to produce a ...
Behnaz Hashemi, E. Assadpour, Yue Wang, S. Jafari   +3 more
semanticscholar   +1 more source