Results 51 to 60 of about 4,468 (252)
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 as a Fat Substitute in Food: A Current Review
Gels, 2023 Fats and oils in food give them flavor and texture while promoting satiety. Despite the recommendation to consume predominantly unsaturated lipid sources, its liquid behavior at room temperature makes many industrial applications impossible. Oleogel is a
R. Silva +3 more
semanticscholar +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
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
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
Perspective on oleogelator mixtures, structure design and behaviour towards digestibility of oleogels [PDF]
Current Opinion in Food Science, 2020 The concepts of either multi-component supramolecular gels or structures derived from oleogels have not yet been fully investigated to their respective potentials. The study of hybrid structures might cover technological points such as (i) how to vehiculate hydrosoluble and/or liposoluble bioactive components simultaneously?
Paula K Okuro +3 more
openaire +2 more sources
Waxy Oleogels for Partial Substitution of Solid Fat in Margarines
, 2023 One of the research directions of oleogels is to study the possibility of their practical application in the food industry as an alternative to solid fats.
Yuliya Frolova +3 more
core +1 more source
Determination of physical and chemical properties of oleogels prepared with olive oil and olive-based emulsifier [PDF]
, 2021 This study aimed to investigate the use of olive-based emulsifier (OBE), as an oleogelator, in the production of olive oil oleogels and to determine some physical and chemical properties of oleogels. For this purpose, olive oil was mixed with a different
Erinc, Hakan, Okur, İlhami
core +1 more source
Gels, 2023 This research evaluated the influence of stearic acid, sunflower lecithin, and sorbitan monooleate on soy wax (SYW)/rice bran oil (RBO)-based oleogels.
Somali Dhal +4 more
doaj +1 more source