Results 51 to 60 of about 3,120 (203)

Preparation and Application of Oleogel as Fat Substitute in Plant-based Patties [PDF]

Shipin Kexue
In this study, oleogels were prepared with rapeseed oil and coconut oil as oil phase and monoglyceride (MG), beeswax, rice bran wax, carnauba wax or candelilla (CLW) wax as gelling agent, and the effects of different concentrations of gelling agent (5 ...
LI Enze, WU Jingwen, JIA Xinyue, MAO Like
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, Bot, Arjen, Bouwman, Wim G., Flöter, Eckhard, Garamus, Vasil M., Gilbert, Elliot P., Linden, Erik van der, Sawalha, Hassan, Venema, Paul   +8 more
core   +1 more source

Structure and stability of edible oleogels prepared with different unsaturated oils and hydrocolloids [PDF]

, 2020
[EN] Edible oleogels, with three oil types (olive, sunflower and flaxseed), hydroxypropylmethylcellulose (HPMC) and xanthan gum (XG), as structuring agents, were developed using the emulsion-template approach, and subsequent drying of the emulsions using
Bascuas-Véntola, Santiago Martín, Hernando Hernando, Mª Isabel, Moraga Ballesteros, Gemma, Quiles Chuliá, Mª Desamparados   +3 more
core   +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

Development and characterization of defatted coconut flour based oleogels: A fat substitute for application in oil-fortified surimi

Food Chemistry: X
This research examined the impact of defatted coconut flour (DCF)-based oleogels on the quality of surimi. Microscopic analysis indicated that the dietary fiber present in DCF could act as the main structure of the oleogels network.
Xia Gao, Zhisheng Pei, Xiangzhou Yi, Xuan Zhang, Dongxue He, Zilan Feng, Guanghua Xia, Xuanri Shen   +7 more
doaj   +1 more source

Development of a circular oriented bioprocess for microbial oil production using diversified mixed confectionery side-streams [PDF]

, 2019
Diversified mixed confectionery waste streams were utilized in a two-stage bioprocess to formulate a nutrient-rich fermentation media for microbial oil production.
Kachrimanidou, Vasiliki, Kopsahelis, Nikolaos, Koutinas, Apostolis, Papadaki, Aikaterini, Papanikolaou, Seraphim, Tsakona, Sofia   +5 more
core   +1 more source

A sustainable methanol-based solvent exchange method to produce nanocellulose-based ecofriendly lubricants [PDF]

, 2021
A prospective methodology aimed to develop totally sustainable oleogels with potential application in lubrication is reported. Oleogels were prepared with cellulose nanofibrils from elm pulps in castor oil.
Roman Fercheluc, Claudia, García Morales, Moisés, Eugenio, María Eugenia, Ibarra, David, Martín Sampedro, Raquel, Delgado Canto, Miguel Ángel   +5 more
core   +1 more source

Synergistic effects of oleogelators in tailoring the properties of oleogels: A review

Comprehensive Reviews in Food Science and Food Safety, 2022
Abstract Conventional solid fats play a crucial role as an ingredient in many processed foods. However, these fats contain a high amount of saturated fats and trans fats. Legislations and dietary recommendations related to these two types of fats set forth as a consequence ...
Sivakanthan, Subajiny, Fawzia, Sabrina, Madhujith, Terrence, Karim, Azharul   +3 more
openaire   +3 more sources

Atomic Force Microscopy of Phytosterol Based Edible Oleogels

Gels, 2023
This work reviews the use of atomic force microscopy (AFM) as a tool to investigate oleogels of edible triglyceride oils. Specific attention is given to those oleogels based on phytosterols and their esters, a class of material the authors have studied ...
Andrew B. Matheson, Vasileios Koutsos, Stephen R. Euston, Paul S. Clegg   +3 more
doaj   +1 more source

The benefits of the Biotechnology and Biological Sciences Research Council (BBSRC) Diet and Health Research Industry Club (DRINC) to early career researchers working in food, nutrition and human health [PDF]

, 2018
The Biotechnology and Biological Sciences Research Council (BBSRC) Diet and Health Research Industry Club (DRINC) scheme has benefited both academic researchers and members of the food and drink industry.
Ackers, Buttriss, Galsworthy, Givens, Hanley, Larivière   +5 more
core   +2 more sources