Results 181 to 190 of about 5,174 (245)

Replication data for: Oleogels as β-carotene delivery systems: influence of structure on absorption, retinol conversion and tissue biodistribution in rats.

Ramezani, Mohsen, Teixé-Roig, Júlia, Martín Belloso, Olga, Salvia Trujillo, Laura, Oms Oliu, Gemma   +4 more
openalex   +2 more sources

Natural Waxes as Gelators in Edible Structured Oil Systems: A Review. [PDF]

Gels
Dimakopoulou-Papazoglou D, Zampouni K, Katsanidis E.   +2 more
europepmc   +1 more source

Sunflower wax-based oleogel from oils refining wastes as a shortening alternative in cupcake [PDF]

Abd Gamal, Hanaa Mohamed, Ahmed Abdelgawad   +2 more
openalex   +1 more source

Development and Application of a Novel pH-Responsive Bilayer Indicator Film for Yellowfin Seabream Preservation and Freshness Monitoring. [PDF]

Foods
Xue S, Lin Z, Liu J.
europepmc   +1 more source

Fabrication of curcumin-loaded emulgel and its application in low-calorie and functional cake. [PDF]

Sci Rep
Alami BM, Arianfar A, Sani AM, Tabasi SN.   +3 more
europepmc   +1 more source

Rheological properties of ethylcellulose oleogels of oil glycerolysis products as functional adipose tissue mimetics

Yasamin Soleimanian, Saeed M. Ghazani, Alejandro G. Marangoni   +2 more
openalex   +1 more source

Optimization and Characterization of Crosslinked Chitosan-Based Oleogels Based on Mechanical Properties of Conventional Solid Fats. [PDF]

Polymers (Basel)
Brito GB, Pinho-Jr JDS, Guimarães ADS, Conte-Júnior CA, Nele M, Perrone D, Castelo-Branco VN.   +6 more
europepmc   +1 more source

Evaluation of Frying Performance, Storage Stability, and In Vitro Digestion of Extra Virgin Olive Oil-Candelilla Wax Oleogel. [PDF]

J Food Sci
Kutahneci E, Yalcin H.
europepmc   +1 more source

Food-grade emulsion gels and oleogels prepared by all-natural dual nanofibril system from citrus fiber and glycyrrhizic acid

Shiqi Zhang, Ruijie Du, Qing Li, Mengyue Xu, Yunyi Yang, Suqiong Fang, Zhili Wan, Xiaoquan Yang   +7 more
openalex   +2 more sources

Optimizing Red Vinasse-Blue Round Scad Processing Using Integrated Dimensionality Reduction and RSM: Effects on Lipid Storage Stability. [PDF]

Foods
Xue S, Liu B, Lan G, Liu J.
europepmc   +1 more source