Results 11 to 20 of about 4,468 (252)
Characteristics and Functional Properties of Bioactive Oleogels: A Current Review
Oleogels have been a revolutionary innovation in food science in terms of their health benefits and unique structural properties. They provide a healthier alternative to traditional solid or animal fats.
Md Jannatul Ferdaus +2 more
exaly +5 more sources
Oleogels: Uses, Applications, and Potential in the Food Industry [PDF]
Oleogels are a subclass of organogels that present a healthier alternative to traditional saturated and trans solid fats in food products. The unique structure and composition that oleogels possess make them able to provide desirable sensory and textural
Abraham A. Abe +3 more
doaj +4 more sources
Innovative oleogels: Developing sustainable bioactive delivery systems for healthier foods production [PDF]
Oleogels have emerged as an excellent medium for delivering bioactive compounds. This study highlights and discusses recent advances in developing, producing, characterizing, and applying oleogels for delivering functional and bioactive compounds in food
Taha Mehany +4 more
doaj +3 more sources
The utilization of natural waxes to form oleogels has emerged as a new and efficient technique for structuring liquid edible oil into solid-like structures for diverse food applications.
Dafni Dimakopoulou-Papazoglou +4 more
doaj +3 more sources
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 +8 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]
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 +2 more
doaj +2 more sources
Development and Physicochemical Characterization of Rice Bran Oil Oleogels Structured with Beeswax, Carnauba Wax, and Their Blends [PDF]
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 +7 more
doaj +2 more sources
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 +4 more
doaj +2 more sources
Practical scale modification of oleogels by ultrasonic standing waves [PDF]
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 +7 more
doaj +2 more sources
Five varieties of vegetable oil underwent oleogelation with two types of wax as follows: beeswax (BW) and rice bran wax (RW). The oleogels were analyzed for their physicochemical, thermal, and textural characteristics.
Sorina Ropciuc +6 more
doaj +2 more sources

