Results 61 to 70 of about 1,165 (176)

Effect of silicone oil on the microstructure, gelation and rheological properties of sorbitan monostearate–sesame oil oleogels

Asian Journal of Pharmaceutical Sciences, 2018
Oleogels contain oil or a non-polar liquid which is gelled with an agent called an organogelator. The aim of this study was to evaluate the effects of the addition of silicone oil (cyclopentasiloxane) to the gelation process and to the properties of ...
Mya Thet Htar Swe, Panida Asavapichayont
doaj   +1 more source

From Fish Waste to Stable Omega‐3 Bioactive Lipids: Encapsulation Strategies and a Conceptual Framework for Antioxidant and Antimicrobial Functional Food Fortification

Food Science &Nutrition, Volume 14, Issue 8, August 2026.
Fish waste is valorized into omega‐3‐rich bioactive lipids (EPA and DHA), followed by stabilization through advanced encapsulation technologies to prevent oxidation and improve storage stability. Encapsulation protects polyunsaturated fatty acids from oxidation, improves storage stability, enables controlled gastrointestinal release, and enhances ...
Abebe Desalegn, Habtamu Admassu, Gadissa Mosisa, Gebeyehu Ayele, Molla Abeje, Tanaji Kudre   +5 more
wiley   +1 more source

Preparation and Characterization of Black Seed Oil Oleogel and Its Application in Reduced Animal Fat Beef Hamburger Formulations

Food Science &Nutrition, Volume 14, Issue 8, August 2026.
Oleogel was formulated by Black Seed Oil and beeswax/adipic acid as oleogelator. Beeswax was better to improve the rheological and textural properties of oleogels and was chosen for next step. Beef Hamburger with 6%, 9% and 12% animal fat replacement by oleogel were made and physical properties of oleogel formulated hamburger were studied.
Shadieh Roon, Hadi Almasi, Fariba Zeynali   +2 more
wiley   +1 more source

The Development and Properties of alginate/κ‐carrageenan Hydrogel: Beeswax Oleogel Bigels

Macromolecular Materials and Engineering, Volume 311, Issue 8, August 2026.
Alginate/κ‐carrageenan hydrogel and beeswax/palm oil oleogel were combined to produce bigels with high oleogel retention and pH‐responsive behavior. Hydrogel composition, oleogel concentration, and hydrogel‐to‐oleogel ratio influenced bead microstructure, mechanical properties, and swelling characteristics.
Consolata Nsanzubuhoro, Robert William McClelland Pott   +1 more
wiley   +1 more source

Regenerative Microbiology: Harnessing Bacterial Antagonism and Spatiotemporal Signaling for Diabetic Wound Repair

Smart Medicine, Volume 5, Issue 4, August 2026.
This review introduces “Regenerative Microbiology,” a framework that uses bacterial antagonism and phage therapy to address diabetic wound dysbiosis. By activating the p40/EGFR/PI3K axis and providing a vascular‐stratified precision roadmap, this approach shifts the paradigm from antimicrobial suppression to intelligent, microbe‐driven tissue ...
Sabri Saeed Sanabani
wiley   +1 more source

Chitosan-Based Oleogels: Emulsion Drying Kinetics and Physical, Rheological, and Textural Characteristics of Olive Oil Oleogels

Marine Drugs
Oleogels are of high interest as promising substitutes for trans fats in foods. An emulsion-templated method was used to trap olive oil in the chitosan crosslinked with vanillin matrix.
Mario Lama, Leticia Montes, Daniel Franco, Amaya Franco-Uría, Ramón Moreira   +4 more
doaj   +1 more source

Gene Therapy for Dystrophic Epidermolysis Bullosa

Experimental Dermatology, Volume 35, Issue 8, August 2026.
ABSTRACT Dystrophic epidermolysis bullosa (DEB) is a rare, debilitating genodermatosis caused by loss‐of‐function variants in COL7A1, resulting in type VII collagen (C7) deficiency and defective anchoring fibrils, which are essential for dermal–epidermal adhesion.
Cristina Has, Meropi Karakioulaki
wiley   +1 more source

Exploring the Application of Waxes and Their Mixtures Oleogels in Ice Cream

Journal of the American Oil Chemists' Society, Volume 103, Issue 7, Page 719-728, July 2026.
ABSTRACT The objective of this work was to produce ice cream using waxes oleogels, aiming to improve its nutritional value while maintaining its physical‐chemistry characteristics. Five ice cream formulations were manufactured using (1) milk fat, (2) canola oil, and (3–5) canola oil‐oleogels. The oleogels were produced with beeswax (BEW), carnauba wax (
Ana Paula Lima Ribeiro, Sérgio Augusto Sousa de Campos, Natália Leite Oliveira, Cleiton Antônio Nunes, Sandra Maria Pinto, Thais Lomonaco Teodoro da Silva, João de Deus Souza Carneiro   +6 more
wiley   +1 more source

Interaction of monopalmitate and carnauba wax on the properties and crystallization behavior of soybean oleogel

Grain & Oil Science and Technology, 2020
The aim of this work was to investigate the possible synergistic interaction between monopalmitate (MP) and carnauba wax (CW) on the properties and crystallization behavior of oleogels.
Shuaishuai Yang, Guolong Yang, Xiaowei Chen, Jingnan Chen, Wei Liu   +4 more
doaj   +1 more source

Characterization of Fatty Acid Profiles and Nutritional Quality Indices in Commercial Spreadable Processed Cheeses: Comparative Analysis and Health Implications

Food Safety and Health, Volume 4, Issue 3, Page 653-672, July 2026.
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, Amr A. Metwally, Mahmoud A. Deghedie, Hani S. Abdelmontaleb   +3 more
wiley   +1 more source