Results 61 to 70 of about 4,468 (252)
Journal of the American Oil Chemists' Society, EarlyView.ABSTRACT Mayonnaise, a widely consumed oil‐in‐water emulsion, is highly susceptible to lipid oxidation due to its high content of polyunsaturated fatty acids (PUFAs) and the presence of pro‐oxidant factors such as low pH and iron from egg yolk. Over the past three decades, extensive research has focused on understanding oxidation mechanisms, analytical
Sakhi Ghelichi +2 more
wiley +1 more source
Use of oleogels as fat substitutes in meat products
, 2022 ilustraciones, gráficas, tablasLa sustitución de la grasa saturada (natural e hidrogenada) y de algunos ácidos grasos trans en los alimentos es un tema de interés debido a la demanda alimentos más saludables para evitar el padecimiento de enfermedades ...
Arredondo Nontién, Mónica Alejandra
core +1 more source
Journal of the American Oil Chemists' Society, EarlyView.ABSTRACT In chocolate‐coated products, oil migration can lead to chocolate softening and discoloration, filling hardening, and reduced consumer acceptance. This study examined three fats (soy‐, palm‐, and palm‐kernel (PK) based), crystallized under different conditions (cooling rate and high intensity ultrasound (HIU)) with differing oil binding ...
Audrey Lidgard +2 more
wiley +1 more source
GelsThe choice of antioxidant to be used in the formulation of an oleogel is crucial to determine its oxidative stability and functionality, as these factors can also affect the physical, chemical, and rheological properties of the oleogel.
S. Millao +3 more
semanticscholar +1 more source
ENERGY &ENVIRONMENTAL MATERIALS, EarlyView.A super‐slippery liquid‐infused composite organogel is engineered by localized interfacial grafting between hydrogel and oleogel networks, endowing the coating with a durable, multifunctional marine‐protective interface. Dynamic antifouling surfaces have emerged as a promising alternative, offering the potential for eco‐friendly and high‐performance ...
Mengsheng Xia +6 more
wiley +1 more source
Food Safety and Health, EarlyView.Natural processed cheeses showed a more favorable nutritional profile, including higher unsaturated fatty acids and better functional performance. A balanced fatty acid composition was identified as a key factor influencing meltability, oil separation, and overall quality of processed cheeses.
Shaimaa M. Hamdy +3 more
wiley +1 more source
Lecithin’s Roles in Oleogelation
GelsThis manuscript analyzes the research considering the exploitation of lecithin in oleogelation. The main objective of the work was to gather, analyze, and extract from the existing research data the information that enables us to identify lecithin-dependent roles.
Joanna Harasym, Karol Banaś
openaire +3 more sources
Preparation and Application of Oleogel as Fat Substitute in Plant-based Patties [PDF]
Shipin KexueIn 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
Food Safety and Health, EarlyView.This article reviews the basic characteristics, factors affecting properties of oleogels, and preparation methods of oleogels. Meanwhile, their applications in meat products, dairy products, baked goods, and delivering bioactive compounds are highly summarized.
Wenyuan Zhang +6 more
wiley +1 more source
Can trigeminal sensations impact saltiness perception? A mini‐review
Journal of the Science of Food and Agriculture, EarlyView.Abstract Many food companies have begun to reduce the salt content in their products due to health concerns; however, this reduction in salt content can affect the food's sensory appeal and flavour complexity. Flavour is defined as a combination of odour (i.e., smell), taste (i.e., gustation) and trigeminal sensations (i.e., chemesthesis).
Emily Dolan +2 more
wiley +1 more source