Results 11 to 20 of about 2,464 (165)

Graphene Oxide Increases Corneal Permeation of Ciprofloxacin Hydrochloride from Oleogels: A Study with Cocoa Butter-Based Oleogels

Gels, 2020
In this work, oleogels of cocoa butter (CB), rice bran oil (RBO), and graphene oxide (GO) were prepared. The prepared oleogels were subjected to various characterization techniques such as bright-field microscopy, X-ray diffraction (XRD), crystallization
Dilshad Qureshi, Barbiee Choudhary, Biswaranjan Mohanty, Preetam Sarkar, Arfat Anis, Miguel A. Cerqueira, Indranil Banerjee, Samarendra Maji, Kunal Pal   +8 more
doaj   +2 more sources

Physicochemical Insights Into Structuring Olive Oil With Dry‐Fractionated Anhydrous Milk Fat [PDF]

Journal of Food Science, Volume 91, Issue 9, September 2026.
ABSTRACT Anhydrous milk fat (AMF) and its dry‐fractionated derivatives were evaluated as structurants for olive oil oleogels designed to reduce the overall saturated fat content compared to conventional solid fats. AMF was subjected to sequential dry fractionation at temperatures ranging from 5°C to 30°C to produce liquid and solid fractions differing ...
Konstantina Zampouni, Prodromos Prodromidis, Elefterios G. Andriotis, Eugenios Katsanidis, Thomas Moschakis   +4 more
wiley   +2 more sources

Chitosan-Based Oleogels: Emulsion Drying Kinetics and Physical, Rheological, and Textural Characteristics of Olive Oil Oleogels

Marine Drugs
Oleogels are of high interest as promising substitutes for trans fats in foods. An emulsion-templated method was used to trap olive oil in the chitosan crosslinked with vanillin matrix.
Mario Lama, Leticia Montes, Daniel Franco, Amaya Franco-Uría, Ramón Moreira   +4 more
doaj   +2 more sources

Preparation and Characterization of Black Seed Oil Oleogel and Its Application in Reduced Animal Fat Beef Hamburger Formulations [PDF]

Food Science &Nutrition, Volume 14, Issue 8, August 2026.
Oleogel was formulated by Black Seed Oil and beeswax/adipic acid as oleogelator. Beeswax was better to improve the rheological and textural properties of oleogels and was chosen for next step. Beef Hamburger with 6%, 9% and 12% animal fat replacement by oleogel were made and physical properties of oleogel formulated hamburger were studied.
Shadieh Roon, Hadi Almasi, Fariba Zeynali   +2 more
wiley   +2 more sources

Development and Physicochemical Characterization of Rice Bran Oil Oleogels Structured with Beeswax, Carnauba Wax, and Their Blends [PDF]

Gels
Oleogels have emerged as promising alternatives to conventional solid fats by structuring liquid oils without increasing trans or saturated fat levels. This study therefore aimed to develop rice bran oil (RBO)-based oleogels using beeswax (BW), carnauba ...
Ali Yassoralipour, Lorraine Ruo-Yuen Ng, Guanghui Li, Mas Munira Rambli, Sook Wah Chan, Lye Yee Chew, Nang Htet Hnin Htwe, Eng-Tong Phuah   +7 more
doaj   +2 more sources

Functional evaluation of wax-based oleogels as solid fat replacers for designing low saturated fat plant-based meat analogues [PDF]

npj Science of Food
Meat analogues have gained global attention as consumer demand increases for healthier and more sustainable food products. However, research aimed at replacing solid fats in meat analogues to lower saturated fat content remains very limited.
Young Seo Park, Sungmin Jeong, Suyong Lee   +2 more
doaj   +2 more sources

Development of Brazil Nut Oil‐Based Oleogel and Emulsion Gel: A Comparative Study of Structural and Physicochemical Properties [PDF]

Journal of Food Science, Volume 91, Issue 8, August 2026.
ABSTRACT In this study, Brazil nut oil (BNO) was structured either as oleogels (OG) using carnauba wax (CW) or as emulsion gels (EG) using gelatin at water:oil ratios of 1:1, producing systems intended as models for solid fats. The effects of structuring methods and different gelling agent concentrations were comparatively evaluated in terms of their ...
Rogério Willian Silva dos Santos, Md. Jannatul Ferdaus, Marcos Rogério Mafra, Roberta Claro da Silva, Tirzhá Lins Porto Dantas   +4 more
wiley   +2 more sources

Practical scale modification of oleogels by ultrasonic standing waves [PDF]

Ultrasonics Sonochemistry, 2022
Lipid-based materials, such as substitutes for saturated fats (oleogels) structurally modified with ultrasonic standing waves (USW), have been developed by our group. To enable their potential application in food products, pharmaceuticals, and cosmetics,
Petri Lassila, Fabio Valoppi, Oskari Tommiska, Jere Hyvönen, Axi Holmström, Sami Hietala, Ari Salmi, Edward Haeggström   +7 more
doaj   +2 more sources

A Comparative Study between Beeswax and Glycerol Monostearate for Food-Grade Oleogels [PDF]

Gels
With the aim to produce solid fats with a high percentage of unsaturated fatty acids, oleogels based on olive and peanut oil with different concentrations of beeswax (BW) and glycerol monostearate (GMS) as oleogelators were studied and compared.
Francesca Malvano, Donatella Albanese, Luciano Cinquanta, Sara Liparoti, Francesco Marra   +4 more
doaj   +2 more sources

Atomic Force Microscopy of Phytosterol Based Edible Oleogels [PDF]

Gels, 2023
This work reviews the use of atomic force microscopy (AFM) as a tool to investigate oleogels of edible triglyceride oils. Specific attention is given to those oleogels based on phytosterols and their esters, a class of material the authors have studied ...
Andrew B. Matheson, Vasileios Koutsos, Stephen R. Euston, Paul S. Clegg   +3 more
doaj   +2 more sources