Results 31 to 40 of about 2,464 (165)
The Influence of Edible Oils’ Composition on the Properties of Beeswax-Based Oleogels
Gels, 2022 This study aimed to find relationships between the properties of beeswax-based oleogels and the type of oil used. The influence of linseed, sunflower, olive, and fish oils was studied.
Yuliya Frolova +5 more
doaj +1 more source
Heliyon, 2023 Purpose: This review aims to examine the potential of oleogels as a frying medium to decrease oil absorption during deep-frying and enhance the nutritional and energy content of foods.
Niaz Mahmud +5 more
doaj +1 more source
Thermo-responsive behavior of glycerol-plasticized oleogels stabilized by zein [PDF]
, 2023 A series of zein-stabilized oleogels were prepared and plasticized by the addition of glycerol. The rheological and microstructural properties of oleogels were studied as a function of glycerol and zein concentration.
Clausen, Mathias Porsmose; id_orcid +12 more
core +1 more source
Foods, 2022 The effect of the incorporation of rice bran wax (5%; 7%) or candelilla wax (3%; 7%) for production of hemp-oil-based oleogels was analyzed in this study.
Irfan Hamidioglu +5 more
doaj +1 more source
Use of Oleogels to Replace Margarine in Steamed and Baked Buns
Foods, 2021 Bakery products are usually formulated with solid fats, like margarines and shortenings, which contain high levels of saturated and trans-fatty acids and have negative effects on human health.
Santiago Bascuas +4 more
doaj +1 more source
CHAPTER 11. Edible Applications of Wax-based Oleogels [PDF]
, 2017 Edible wax oleogels, which are used in various food products to basically replace the solid fats, have been quite successful in reducing the saturated fat and trans fatty acids, although they are not as good as solid fat sources for expected food ...
S. Ok, Yilmaz, E., E. Yilmaz, Ok, S.
core +1 more source
Gels, 2022 The aim of this study was to evaluate the macro- and microscopic properties of oleogels with yellow beeswax using different methods, especially modern optical techniques.
Anna Zbikowska +7 more
doaj +1 more source
Oleogels for food applications
, 2020 Over the years, fats have been widely used in foods for different purposes including improving texture, aroma, and mouthfeel. Processing methods used in manufacturing solid fats might cause some adverse effects including a high amount of saturated and ...
Mehmet Demirci +7 more
core +1 more source
Development of Antioxidant-Fortified Oleogel and Its Application as a Solid Fat Replacer to Muffin
Foods, 2021 Oleogelation has recently received a great deal of attention in the food industry as a novel alternative technology that physically converts liquid oil into semi-solid gel. Since the functional characteristics of oleogels are dependent on the gelators or
Sohui Jeong, Suyoung Lee, Imkyung Oh
doaj +1 more source
Ultrasonics Sonochemistry, 2021 This study investigated the effects of high-intensity ultrasound (HIU, 95 W, 10 s) on the physical properties, stability and in vitro digestion of β-carotene enriched oleogels. Candelilla wax (3 wt%) and nut oils (peanut, pine nut and walnut oil) with or
Letian Li +7 more
doaj +1 more source