Results 71 to 80 of about 3,249 (223)

The Influence of Emulsifiers on the Physiochemical Behavior of Soy Wax/Rice Bran Oil-Based Oleogels and Their Application in Nutraceutical Delivery

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, Abdullah Alhamidi, Saeed M. Al-Zahrani, Arfat Anis, Kunal Pal   +4 more
doaj   +1 more source

Thermodynamic, rheological and structural properties of edible oils structured with LMOGs: Influence of gelator and oil phase [PDF]

, 2018
Supplementary data associated with this article can be found, in the online version, at https://doi.org/10.1016/j.foostr.2018.03.003.The effect of different oil phases and low molecular weight organogelators (LMOGs) structures on edible oils was ...
Abraham, Balamurugan, Barbut, Cao, Cerqueira, Co, Davidovich-Pinhas, George, Kamble, Lam, Laupheimer, Lopez-Martínez, Mallia, Matheson, Mezzenga, Moschakis, Patel, Pernetti, Petoukhov, Pénzes, Sagiri, Sahri, Sato, Singh, Takeno, Tang, Toro-Vazquez, Toro-Vazquez, Vintiloiu   +28 more
core   +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, 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, Amr A. Metwally, Mahmoud A. Deghedie, Hani S. Abdelmontaleb   +3 more
wiley   +1 more source

Lecithin’s Roles in Oleogelation

Gels
This 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

Characterization of Beeswax and Rice Bran Wax Oleogels Based on Different Types of Vegetable Oils and Their Impact on Wheat Flour Dough Technological Behavior during Bun Making

Gels
Five 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, Florina Dranca, Mircea Adrian Oroian, Ana Leahu, Ancuţa Elena Prisacaru, Mariana Spinei, Georgiana Gabriela Codină   +6 more
doaj   +1 more source

Estructura y propiedades térmicas de oleogeles a base de cera de abejas con diferentes tipos de aceites vegetales [PDF]

, 2020
Beeswax-based oleogels with different types of vegetable oil, including camellia oil (CO), soybean oil (SO), sunflower oil (SFO), or flaxseed oil (FO), were prepared and their structure and thermal properties were evaluated. The critical concentration of
Cao, L., Ge, Y., Jiang, S., Lei, Z., Pang, M., Shi, Z.   +5 more
core   +2 more sources

Oleogels as Emerging Solid Fat Substitutes: Basic Characteristics, Preparation Strategies, and Food Applications

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, Wenjin Han, Ning Zhou, Ziyue Xu, Jiayi Song, Dapeng Li, Yannan Chen   +6 more
wiley   +1 more source

Beta-carotene loaded oleogels’ texture and disintegration behaviour during in-vitro digestion [PDF]

, 2017
Food products are digested in different ways ; rigidity and different textures are characteristics that will influence how digestion will occur.
Cerqueira, Miguel A., Cunha, Rosiane L., Gonçalves, Catarina, Martins, Artur J., Pastrana, L., Pinheiro, A. C., Vicente, A. A.   +6 more
core  

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

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