Results 171 to 180 of about 3,249 (223)
Effect of Zein-Persian Gum Water-in-Oleogels on Quality Characteristics of Unsaturated Fatty Acid-Rich and Low-Fat Croissant. [PDF]
Food Sci NutrEsmaeilinezhad A, Abbasi H.
europepmc +1 more source
Some of the next articles are maybe not open access.
Related searches:
Related searches:
Preparation and rheological characterization of shellac oleogels and oleogel-based emulsions
Journal of Colloid and Interface Science, 2013We 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 Patel +2 more
exaly +4 more sources
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 +4 more
openaire +2 more sources
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 +4 more
openaire +2 more sources
Structural characterization of hydrogel-oleogel biphasic systems as affected by oleogelators
Food Research International, 2022This 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 +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, 2022Abstract 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 +4 more
openaire +2 more sources
Edible Oleogels Produced with Fatty Alcohols: The Use of Policosanol as an Oleogelator
2022Organogelation is one of the most promising techniques to replace unhealthy saturated fats in foods, guaranteeing a similar texture but with the use of healthy unsaturated oils. Nevertheless, the number of food grade gelators is not high, and the discovery of new agents is still due to “serendipity”.
Lupi F. R. +4 more
openaire +1 more source
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 behavior of oleogels (OGs) is necessary. Otherwise stated, a rational grasp of rheological characterization
Behnaz, Hashemi +4 more
openaire +2 more sources
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 behavior of oleogels (OGs) is necessary. Otherwise stated, a rational grasp of rheological characterization
Behnaz, Hashemi +4 more
openaire +2 more sources
The use of monoglycerides (MGs) as oil structuring agents has gained considerable attention in the last two decades due to their ability to create solid fat mimetic materials. This chapter provides a comprehensive analysis of MG oleogels, focusing on their fundamental properties.
Palla, Camila Andrea +1 more
openaire +2 more sources
Palla, Camila Andrea +1 more
openaire +2 more sources
Perspectives on Oleogels for Multifaceted Applications
Journal of Agricultural and Food ChemistryOver 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-effective gels with tunable characteristics by adjusting the gelator concentration.
Natarajan Anbuselvan +3 more
openaire +2 more sources