Results 191 to 200 of about 4,468 (252)

Fabrication of emulsion-templated oleogels with whey protein isolate and carboxymethyl chitosan for delivery of Antarctic krill oil.

Food Research International
This study prepared emulsion-templated oleogels stabilized by whey protein isolate (WPI) and carboxymethyl chitosan (CMCS) to encapsulate Antarctic krill oil (AKO).
Wanjun Zhao, Yujin Li, Changhu Xue, Zihao Wei   +3 more
semanticscholar   +1 more source

Effectiveness of wax-bovine bone protein-grapeseed oil composite oleogels as a margarine substitute in cookies: Characteristics of fat substitutes and baking properties.

International Journal of Biological Macromolecules
In the present study, wax-bovine bone protein composite oleogels were blended with margarine (MG) in various proportions (25 %, 50 %, 75 %) to investigate their potential as MG replacements.
Jingya Chen, Wenjing Shi, Yazhi Liu, Ziyang Wang, Jinling Wang, Yi Yang, Shiling Lu, Juan Dong, Jingyun Wang, Qingling Wang   +9 more
semanticscholar   +1 more source

Studying the impact of zein microfibers on the physicochemical and microstructural properties of bi-gels based on ι-carrageenan hydrogels and beeswax oleogels

Current Research in Food Science
This research presents a novel bi-gel system formed by combining zein microfiber -reinforced carrageenan hydrogels and beeswax oleogels. The main objective is investigating the impact of the interplay between zein microfibers, ι-carrageenan hydrogels ...
Mojtaba Rezaei, S. Naji‐Tabasi, B. Ghorani, B. Emadzadeh   +3 more
semanticscholar   +1 more source

Oleogels based on protein fibrils-hordein-xanthan gum complexes: Formation, structure, and physicochemical properties.

Food Research International
Recently, oleogelators derived from natural biopolymers have received greater interest. In this study, whey protein isolate fibril (WPIF), ovalbumin fibril (OVAF), soybean protein isolate fibril (SPIF) and pea protein isolate fibril (PPIF) were used as ...
Yunan Jin, Xiaomeng Li, Jingwen Wu, Jie Xiao, Xiaohong Mei   +4 more
semanticscholar   +1 more source

Effect of linseed oil and oleogels on the thermal aggregation behavior of myofibrillar protein from Nemipterus virgatus.

Food Chemistry
The impact of 1 % linseed oil or 1.08 % oleogels prepared using γ-oryzanol and β-sitosterol on the thermal aggregation behavior of myofibrillar protein (MP) was explored.
Hongbo Mi, Miaomiao Tan, Jianrong Li, Xuepeng Li, Jingxin Chen   +4 more
semanticscholar   +1 more source

Development, Characterization, and Stability of Margarine Containing Oleogels Based on Olive Oil, Coconut Oil, Starch, and Beeswax

Gels
The removal of partially hydrogenated fats, as well as the substitution of saturated fats with healthier alternatives, has become increasingly common due to their well-established association with adverse health effects.
Bárbara Viana Barbosa Naves, Thaís Lomonaco Teodoro da Silva, C. Nunes, F. F. Haddad, S. C. Bastos   +4 more
semanticscholar   +1 more source

Comparing frying performance of oleogels prepared from various wax types under repeated frying cycles

The Journal of the Science of Food and Agriculture
Recently, oleogel has been proposed as an excellent substitute for conventional vegetable oils for deep‐frying applications. Waxes are the most used oleogelators and are generally recognized as safe (GRAS) by the Food and Drug Administration (FDA).
Tzyi‐Horng Tan, S. Tong, Eldwin Ze Hao Ooi, Wei Ping Quek, E. Chan, Maslia Manja, Yong Wang, T. Tang, Y. Lee   +8 more
semanticscholar   +1 more source

Whey protein-structured oleogels: Effect of α-lactalbumin addition and ultrasonication treatment on oleogelation.

Food Chemistry
Research on oleogels has a health and sustainability imperative for reducing saturated-fat intake. Herein, the physicochemical properties of whey protein aggregates (WPA) with α-lactalbumin (α-La) addition (5-10 %), ultrasonication (1-2 min), and heating
Qiuya Ji, Ran Feng, Yu-Nong Chen, Chao Zhang, Jiao Wu, Mengjie Yu, Bao Zhang   +6 more
semanticscholar   +1 more source

On the structural and mechanical properties of mixed coconut and olive oil oleogels and bigels.

International Journal of Biological Macromolecules
The interaction of monoglycerides and phytosterols in olive- and coconut oil on the structuring of oleogels was analyzed. Specifically, bigels with gelatin hydrogel in different ratios (40: 60 and 60:40 w/w) were formed.
K. Zampouni, N. Sideris, E. Tsavdaris, E. Katsanidis   +3 more
semanticscholar   +1 more source

Chocolates, compounds and spreads: A review on the use of oleogels, hydrogels and hybrid gels to reduce saturated fat content.

Food Research International
This study is a bibliometric analysis and literature review on the use of oleogels (OGs), hydrogels (HGs) and hybrid gels (HYGs) in chocolate, compounds and spreads with the aim of reducing the saturated fat in these products.
Rafael Fernandes Almeida, Lara Aguiar Borges, Thayná Torres da Silva, Nereide Serafim Timóteo dos Santos, Felipe Gianasi, Eduardo Augusto Caldas Batista, Priscilla Efraim   +6 more
semanticscholar   +1 more source