Results 71 to 80 of about 3,120 (203)
Collodial particles at a range of fluid-fluid particles [PDF]
, 2017 The study of solid particles residing at fluid-fluid interfaces has become an established area in surface and colloid science recently experiencing a renaissance since around 2000.
Albertsson P.-A. +5 more
core +1 more source
Food Biomacromolecules, EarlyView.Abstract Honeybees (Apis mellifera L.) are an important class of insects that are the most beneficial in terms of economy. Beeswax is the second most important bee products after honey. Its commercial importance is due to its antimicrobial, antioxidant, anti‐inflammatory and antiseptic as well as regenerative properties.
Rajshri Naveen, Manickam Loganathan
wiley +1 more source
Monoglyceride oleogels as fat replacers in filling creams for sandwich cookies [PDF]
, 2021 BACKGROUND: Many food products need to be reformulated to reduce the intake of saturated and trans fats which are considered unhealthy. In particular, the reformulation of filling creams (FCs) is challenging as these fats cannot be directly replaced with
Carrin, Maria Elena +2 more
core +1 more source
Real‐World Experience With Oleogel‐S10 for Wounds in Epidermolysis Bullosa
JEADV Clinical Practice, EarlyView.ABSTRACT Background Oleogel‐S10 is the first approved drug for the treatment of wounds in patients with junctional and dystrophic epidermolysis bullosa. Results from the clinical trials, early access programme and open‐label study are available, showing good safety and tolerability and a positive effect on the overall wound surface.
Miodrag Davidovic +2 more
wiley +1 more source
Conversion of Pulse Protein Foam-Templated Oleogels into Oleofoams for Improved Baking Application
Foods, 2022 The food industry has long been searching for an efficient replacement for saturated-fatty-acid-rich fats for baking applications. Although oleogels have been considered a potential alternative for saturated and trans fats, their success in food ...
Athira Mohanan +4 more
doaj +1 more source
Impact of Vegetable Oil Type on the Rheological and Tribological Behavior of Montmorillonite-Based Oleogels [PDF]
, 2022 We formulated and characterized oleogels based on montmorillonite clay and vegetable oils that could serve as eco-friendly semi-solid lubricants. In particular, we studied the influence of the physical-chemical properties of olive, castor, soybean ...
Hinestroza, Juan P. +3 more
core +2 more sources
Vegetable Oil‐Based Materials for Drug Delivery Systems and Wound Dressings
Macromolecular Bioscience, EarlyView.Renewable resources like vegetable oils are increasingly explored for biomaterial production in biomedical applications. Their monoglycerides and triglycerides inherently possess functions or can be chemically modified to introduce functional groups suitable for polymerization, yielding biomaterials with desirable properties such as flexibility ...
Lucas M. Favre +2 more
wiley +1 more source
GelsFive varieties of vegetable oil underwent oleogelation with two types of wax as follows: beeswax (BW) and rice bran wax (RW). The oleogels were analyzed for their physicochemical, thermal, and textural characteristics.
Sorina Ropciuc +6 more
doaj +1 more source
Development of beeswax oleogels and the influence of gelator concentration and oil type on their final properties [PDF]
, 2016 [Excerpt] Introduction: Concerns regarding food nutritional value, sensory attributes, and consumer health urge to get a valid and feasible answer.
Cerqueira, Miguel Ângelo Parente Ribeiro +5 more
core
GelsThe utilization of natural waxes to form oleogels has emerged as a new and efficient technique for structuring liquid edible oil into solid-like structures for diverse food applications.
Dafni Dimakopoulou-Papazoglou +4 more
doaj +1 more source