Results 11 to 20 of about 3,430 (155)
Predicting the quality of cookies with oleogel as a shortening substitute using hyperspectral imaging and artificial intelligence [PDF]
Current Research in Food ScienceA total of 36 oleogels, made from various waxes and vegetable oils, were utilized as shortening substitutes in cookies, and machine learning incorporating three boosting models (AdaBoost, GBM, and XGBoost) was applied to predict their effects on the ...
Sungmin Jeong +3 more
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Characterization of Rapeseed Oil Oleogels Produced by the Emulsion Template Method Using Hydroxypropyl Methylcellulose and the Drying Kinetics of the Emulsions [PDF]
FoodsGiven health concerns, oleogels are promising substitutes for saturated fats in food products. An emulsion-templated method was used, employing rapeseed oil and hydroxypropyl methylcellulose (HPMC) as the structuring agent, to produce oleogels.
Mario Lama +2 more
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Molecules, 2022 An emulsion template method was an effective way to prepare oleogels. However, there were few reports on how hydroxypropyl methylcellulose-pectin (HPMC-PC) mixtures affected the physicochemical properties of the obtained oleogels.
Zongbo Jiang, Xinpeng Bai
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Influence of oil combinations on the structural properties of oleogels [PDF]
E3S Web of Conferences, 2021 Studies of the effect of combinations of vegetable oils on the properties of oleogels will provide useful information from a technological viewpoint for the optimal choice of the composition of the oleogel used, as well as regulate the fatty acid ...
Frolova Yuliya +2 more
doaj +1 more source
Foods, 2023 Oleogels have been shown as a promising replacer of hydrogenated vegetable oil. Fatty acid glycerides, including some typical mono- and di-glycerides, were used to form oleogels.
Yingzhu Zhang +3 more
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Foods, 2022 The objectives of this study were to produce oleogel using esterified rice flour with citric acid (ERCA), to evaluate physicochemical and rheological properties of oleogels, and to investigate their suitability as a fat replacer.
U-hui Kwon, Yoon Hyuk Chang
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Gels, 2022 The effect of ultrasonication (25 kHz for 10 min) on physical, thermal, and structural properties and storage stability of palm oil-based oleogels prepared using different concentrations of carnauba wax (CW) (5% or 10%) were investigated and compared ...
Paramee Noonim +2 more
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Self-Assembly of Symmetrical and Asymmetrical Alkyl Esters in the Neat State and in Oleogels
Frontiers in Sustainable Food Systems, 2020 Saturated alkyl esters play an important role in determining the functional properties of the vegetable waxes used in the formulations of natural cosmetics and edible oleogels.
Gilda Avendaño-Vásquez +4 more
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Gels, 2022 Beeswax and beeswax hydrocarbon-based oleogels were studied to evaluate the quantitative relationship between their yield strength and crystal size distribution.
Varuzhan Sarkisyan +4 more
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Foods, 2021 Canola oil was structured into oleogels with different amounts of carnauba wax, and their processing performances were assessed as an alternative to solid fat for imitation cheese low in saturated fat.
Kyungwon Moon +4 more
doaj +1 more source