Results 181 to 190 of about 4,468 (252)

Comprehensive Review on Oleogels Structured by Lipid-Based Compounds: From Structure Mechanisms to Nutritional Functionalities and Applications in Food Industry.

Comprehensive Reviews in Food Science and Food Safety
Nowadays, oleogels have gained attentions as promising fat substitutes. Lipid-based compounds, mono- and diacylglycerols, fatty acids (FAs), fatty alcohols, waxes, sterols, ceramides, and phospholipids exhibit excellent oil-gelling potential due to their
Qianyu Le, Zheng Fang, Huiyun Chen, Jinhong Wu   +3 more
semanticscholar   +1 more source

Edible Oleogels Produced with Fatty Alcohols: The Use of Policosanol as an Oleogelator

2022
Organogelation 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., Shakeel A., Farooq U., Baldino N., Gabriele D.   +4 more
openaire   +1 more source

Development and characterization of edible bigels based on starch hydrogels and monoglyceride oleogels for dysphagia food.

Food Chemistry
With the increasing dysphagia of the elderly, the development of dysphagia diet has become a research hotspot. This study focused on the synthesis of bigels composed of monoglyceride-based oleogels and starch-based hydrogels stabilized by chitosan ...
Wenmeng Liu, Kunfeng Liu, D. Mcclements, Zhengyu Jin, Long Chen   +4 more
semanticscholar   +1 more source

Textural, Color, and Sensory Analysis of Cookies Prepared with Hemp Oil-Based Oleogels

Gels
The amount of saturated fat in cookies can be reduced by replacing margarine with oleogel, resulting in healthier products. In this study, the rheological and textural profile of cookies formulated with oleogel as the main margarine substitute was ...
A. Leahu, C. Ghinea, S. Ropciuc, Cristina Damian   +3 more
semanticscholar   +1 more source

Fabrication and characterization of oleogels stabilized by pea protein-curdlan microgels.

International Journal of Biological Macromolecules
The objective of this research was to create a food-grade oleogel as an alternative to traditional solid fats, with lower levels of trans and saturated fatty acids.
Yue Yu, Yuting He, Yifan Wang, D. Mcclements, Xingfeng Xu, Xiaojing Li, Qingjie Sun, Lei Dai, Yang Li   +8 more
semanticscholar   +1 more source

Konjac glucomannan-assisted fabrication of stable emulsion-based oleogels constructed with pea protein isolate and its application in surimi gels.

Food Chemistry
Konjac glucomannan (KGM) is widely used as a stabilizer for the structuring of highly unsaturated oils. This study aimed to investigate the changes in structure and functional properties of soybean oil - based oleogels (emulsion template method) prepared
Zhifeng Tan, Xiaoqing Yang, Zheming Wang, Zhejin Chen, Jinfeng Pan, Qinxiu Sun, Xiuping Dong   +6 more
semanticscholar   +1 more source

Edible polysaccharide-based oleogels and novel emulsion gels as fat analogues: A review.

Carbohydrate Polymers, 2023
Polysaccharide-based oleogels and emulsion gels have become novel strategies to replace solid fats due to safe and plentiful raw material, healthier fatty acid composition, controllable viscoelasticity, and more varied nutrition/flavor embedding ...
Xiangfang Hu, Q. Jiang, Liyang Du, Zong Meng   +3 more
semanticscholar   +1 more source

The synergistic effects of oleogelators based on different structuring mechanisms: A viable way to tailor oleogels with ideal thermo-responsiveness and rheological properties.

Food Chemistry
To explore the potential for creating tunable oleogels, ethylcellulose (EC), monoglycerides (MG), and a combination of β-sitosterol + γ-oryzanol (SO) were utilized to prepare both mono- and multi-component oleogels.
Li Hu, Ruibang Zhang, Shuyi Song, Zongyuan Han, Zhichao Xiao, Jun-Hua Shao   +5 more
semanticscholar   +1 more source

Preparation and characterization of camellia oil body-based oleogels loaded with (-)-epigallocatechin-3-gallate (EGCG).

Food Chemistry
Growing concern for healthy diets is driving researchers to developed novel solid lipids to reduce the intake of saturated and trans fatty acids. In this study, a novel edible oleogel loaded with EGCG was prepared using camellia oil body emulsion as ...
Jing Liu, Lili Hu, Shiyi Li, Yongqing Jin, Sanxu Shi, Yibin Zhou, Zhenyu Yu   +6 more
semanticscholar   +1 more source

Emulsions and oleogels stabilized by egg white protein-tannic acid-xanthan gum conjugate: Preparation, characterization and potential application in curcumin.

International Journal of Biological Macromolecules
In this study, the egg white protein (EWP)-tannic acid (TA)-xanthan gum (XG) ternary conjugate was used to construct emulsion and oleogel delivery systems to load curcumin.
Zenghong Xing, Hongtao Chen, Yuzhong Yan, Deming Gong, Guowen Zhang   +4 more
semanticscholar   +1 more source