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
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
Vegetable Oil–Mediated Transesterification as a Green Route to Tune Ethyl Cellulose Properties
Journal of Polymer Science, EarlyView.An environmentally conscious strategy for augmenting the hydrophobicity of ethyl cellulose polymer via a transesterification reaction using renewable vegetable oil. ABSTRACT The inherent hydrophilicity of biopolymers presents significant limitations to their implementation, particularly in coating and packaging applications.
Athira Narayanan +7 more
wiley +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
Tunable oleosome-based oleogels: Effect of polysaccharide architecture on polymer bridging-based structuring [PDF]
, 2023 Juan C. Zambrano, Thomas A. Vilgis
openalex +1 more source
Characterization of edible beeswax-based oleogels aiming at food incorporation [PDF]
, 2017 São Paulo School of Advanced Sciences on Reverse Engineering of Processed Foods[Excerpt] Uprising concern and consciousness of consumers, regarding saturated fat consumption, and the consequent demand for healthier food products are well visible in today’
Cerqueira, Miguel Ângelo Parente Ribeiro +3 more
core
Topical Formulation Comprising Fatty Acid Extract from Cod Liver Oil: Development, Evaluation and Stability Studies [PDF]
, 2016 The purpose of this study was to develop a pharmaceutical formulation containing fatty acid extract rich in free omega-3 fatty acids such as eicosapentaenoic acid and docosahexaenoic acid for topical use. Although the health benefits of cod liver oil and
Hjálmarsdóttir, Martha Ásdís +3 more
core +2 more sources
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 +5 more
core +1 more source
Fibers as Oleogelators: Innovations, Applications, and Future Prospects in Structured Lipid Systems
Journal of the American Oil Chemists' Society, Volume 103, Issue 3, Page 197-224, March 2026.Schematic overview of fiber‐based oleogelation mechanisms, processing routes, and food applications highlighting particulate/capillary structuring, polymer entanglement, and emulsion‐templated approaches. ABSTRACT Oleogels, structured oil systems created with low levels of gelators‐enables solid fat functionality while preserving the underlying liquid ...
P. Abdul Wahid +5 more
wiley +1 more source
Oleogels and Organogels: A Promising Tool for New Functionalities [PDF]
, 2022 Growing awareness concerning human health and sustainability has been continually driving the need to change consumers’ habits and develop new bio-based and environmentally friendly materials that could be used in new product formulations [...
Cerqueira, Miguel A. +2 more
core +2 more sources