Results 41 to 50 of about 3,249 (223)
High internal phase emulsion (HIPE)-templated biopolymeric oleofilms containing an ultra-high concentration of edible liquid oil [PDF]
, 2018 We report, for the first time, the fabrication of oleofilms (containing more than 97 wt% edible liquid oil) using high internal phase emulsions (with oil volume fraction phi(oil) = 0.82) as templates.
Dewettinck, Koen +3 more
core +2 more sources
Preparación y caracterización de oleogeles con sebo y sebo parcialmente hidrolizado como organogeladores [PDF]
, 2021 The aim of this study was to evaluate the organogelation potential of tallow fat (TF) and partially hydrolyzed tallow fat (HTF) against saturated monoglyceride (MG) and a saturated monoglyceride + diglyceride mixture (MDG) as the organogelators.
Keskin Uslu, E., Yılmaz, E.
core +2 more sources
Grasas y Aceites, 2011 Oleogels based on sorbitan and glyceryl monostearates and different types of vegetable oils, potentially applicable as biodegradable alternatives to traditional lubricating greases, have been studied.
R. Sánchez +4 more
doaj +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
Beeswax organogels: Influence of gelator concentration and oil type in the gelation process [PDF]
, 2016 This work focused on how different types of oil phase, MCT (medium chain triglycerides) and LCT (long chain triglycerides), exert influence on the gelation process of beeswax and thus properties of the organogel produced thereof. Organogels were produced
AA, AJ, LH, MA, Martins, RL
core +1 more source
Foods, 2023 The combined interactions between ethylcellulose (EC) and natural waxes to structure edible oil are underexplored. To reduce the high EC concentration required to form a functional oleogel, novel oleogels were prepared using a 50% critical concentration of EC (i.e., 4%) with 1–4% beeswax (BW) and carnauba wax (CRW).
Ziyu Wang +3 more
openaire +3 more sources
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
Elucidation of density profile of self-assembled sitosterol plus oryzanol tubules with small-angle neutron scattering [PDF]
, 2012 Dieser Beitrag ist mit Zustimmung des Rechteinhabers aufgrund einer (DFG geförderten) Allianz- bzw. Nationallizenz frei zugänglich.This publication is with permission of the rights owner freely accessible due to an Alliance licence and a national licence
Adel, Ruud den +8 more
core +1 more source
Addressing criticalities in the INFOGEST static in vitro digestion protocol for oleogel analysis [PDF]
, 2022 The interest on the digestive fate of oleogels, i.e., substitutes for solid fats rich in liquid oil, have pushed re-searchers to use the widely adopted INFOGEST protocol for static in vitro digestion.
Kirjoranta, Satu +5 more
core +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