Results 41 to 50 of about 4,468 (252)

Ultrasonic-Standing-Wave-Crystallized Oleogels Characterized via Oscillatory Rheology [PDF]

, 2022
Ultrasonic standing waves, have been shown by our research group, to change the mechanical properties of crystallizing monoglyceride oleogels, which are viscoelastic lipid-based materials featuring a 3D network of structuring molecules.
Lassila, Petri Joonas, Haeggström, Edward, Hietala, Sami, Salmi, Ari, Valoppi, Fabio   +4 more
core   +1 more source

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, Varuzhan Sarkisyan, Roman Sobolev, Mariia Makarenko, Michael Semin, Alla Kochetkova   +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, Keshanidokht, Shaghayegh, Clausen, Mathias Porsmose, Saket Kumar, Jens Risbo, Kumar, Saket, Matias Alejandro Via, Mathias Porsmose Clausen, Thulstrup, Peter Waaben, Via, Matias Alejandro, Shaghayegh Keshanidokht, Peter Waaben Thulstrup, Risbo, Jens   +12 more
core   +1 more source

Characterization of the Quality and Oxidative Stability of Hemp-Oil-Based Oleogels as an Animal Fat Substitute for Meat Patties

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, Gitana Alenčikienė, Miglė Dzedulionytė, Aelita Zabulionė, Aditya Bali, Alvija Šalaševičienė   +5 more
doaj   +1 more source

Composite Oleogels Formed by Cellulose Particles and Sorbitan Acid Esters [PDF]

, 2021
Developing a facile method to prepare edible oleogels under moderate conditions would be of great interest. In this research, oleogels were obtained directly from the mixtures of cellulose particles (average particle size ≈ 25μm), sorbitan fatty acid ...
Katsuyoshi Nishinari, Hu, Bing, Nishinari, Katsuyoshi, Chen, Fangfang, Wu, Yuehan, Wang, Ran, Bing Hu, Zhiming Gao, Jixin Yang, Chao Zhang, Zhang, Chao, Gao, Zhiming, Yuehan Wu, Fangfang Chen, Ran Wang   +14 more
core   +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, Pere Morell, Amparo Quiles, Ana Salvador, Isabel Hernando   +4 more
doaj   +1 more source

A review of different frying oils and oleogels as alternative frying media for fat-uptake reduction in deep-fat fried foods

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, Joinul Islam, William Oyom, Kelvin Adrah, Samuel Chetachukwu Adegoke, Reza Tahergorabi   +5 more
doaj   +1 more source

Oleogels of Some Plant Waxes: Characterization and Comparison with Sunflower Wax Oleogel

Journal of the American Oil Chemists' Society, 2021
AbstractThis study aimed to develop the oleogels of tea wax (TWO), rapeseed wax (RWO), orange peel wax (OWO), rose wax (RsWO), and beery wax (BWO), and to compare their properties with sunflower wax oleogel (SWO). Since the literature lacks most of these new oleogels, the gained information would be valuable.
Emin Yilmaz, Eda Keskin Uslu, Ceren Öz
openaire   +3 more sources

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

Oleogels of virgin olive oil with carnauba wax and monoglyceride as spreadable products

Grasas y Aceites, 2014
The oleogels of virgin olive oil with carnauba wax and monoglyceride were prepared to determine the most suitable spreadable product. The oil binding capacities of monoglyceride oleogels were higher than those of the carnauba wax oleogels.
M. Öǧütcü, E. Yılmaz
doaj   +1 more source