Results 81 to 90 of about 3,120 (203)

Edible Utilization of Xanthan- guar Oleogels as a Shortening Replacement in Sponge Cake: Physicochemical Properties [PDF]

, 2023
The present study aims at using xanthan and guar gums in producing and application of oleogels (Ole-XG) as an alternative to shortenings on quality properties of sponge cake (Oleo-cake).
Mohammad Noshad, Mohammad Hojjati, Mina Hassanzadeh, Reza Zadeh-dabbagh, Marjan HosseinKhani
core   +1 more source

Recent Insights on Synthesis, Stability, and Complexities of Water‐in‐Oil Pickering Emulsion: From Theory to Applications

Food Frontiers, Volume 7, Issue 2, March 2026.
It provides a conceeptual framework of the core components required for w/o PE development and various internal and external factors determining the emulsion stabilization. It also emphasizes the emerging application of w/o PE in diverse industrial use such as encapsulation and delivery, packaging, food, biomedical, etc.
Bibha Mishra A., Vidisha Tomer
wiley   +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, Cunha, Rosiane L., Martins, Artur J., Vicente, A. A.   +3 more
core  

Plant‐Derived Oleosomes: Biotechnological Advancements on the Composition, Membrane Proteins, and Food and Pharmaceutical Applications

Food Frontiers, Volume 7, Issue 2, March 2026.
Plant‐derived oleosome; structural morphology, extraction, oleosome‐membrane proteins extraction, fabrication techniques, and cutting‐edge food and pharmaceutical applications. ABSTRACT Oleosomes are spherical subcellular organelles comprising triacylglycerols and sterol esters (lipid core) surrounded by a specialized monolayer membrane, composed of ...
Zafarullah Muhammad, Abdullah, Buntora Pasaribu, Shahzad Farooq, Sohail Khan, Rabia Ramzan, Warda Mustfa, Francis Padi Lamptey   +7 more
wiley   +1 more source

The combination of monoglycerides, wax and hardfat on oleogels structuration

Brazilian Journal of Food Technology, 2022
This study aimed to develop multicomponent oleogels to achieve desirable technological properties, affordability, and enhanced sensory acceptance for future food applications.
Thais Lomonaco Teodoro da Silva, Gabriel Deschamps Fernandes, Daniel Barrera Arellano   +2 more
doaj   +1 more source

Designing Protein Gels for Nutrient Delivery: From Formulation to Digestion

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 2, March 2026.
ABSTRACT Protein gels have diverse applications in food industry, with plant proteins as potential alternatives to animal‐derived products. The applications of protein gels mainly depend on gel properties while gel digestibility affects the delivery and release of nutrients. However, the relationship and synergistic influences among gelation mechanism,
Xue Dong, Yong Wang, Xiao Dong Chen, Cordelia Selomulya   +3 more
wiley   +1 more source

Characterization of Chickpea Seed Oil and Its Structuring Into Oleogels Using Rice Bran Wax: A Study on the Physicochemical, Thermal, Textural, and Antioxidant Properties for Potential Use in Health‐Conscious and Sustainable Food Products

Food Science &Nutrition, Volume 14, Issue 2, February 2026.
Higher rice bran wax ratios produced firmer, more stable oleogels. Lower wax concentrations resulted in weak structuring and phase separation. Oil‐binding capacity increased noticeably with RBW content. Thermal and textural properties improved in proportion to wax concentration.
Farhang Hameed Awlqadr, Othman Abdulrahman Mohammed, Syamand Ahmed Qadir, Ako Mahmood Qadir, Aryan Mahmood Faraj, Khaled Arab   +5 more
wiley   +1 more source

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

Hybrid gels: influence of water and oil phase on textural and rheological properties [PDF]

, 2017
The 19th Gums & Stabilisers for the Food Industry Conference: Hydrocolloid MultifunctionalityHybrid gels are biphasic systems formed by conjugating hydrogels and oleogels.
Cerqueira, Miguel A., Cunha, Rosiane L., Maciel, José Filipe Gonçalves, Martins, Artur J., Pastrana, Lorenzo, Silva, Pedro Miguel Peixoto da, Vicente, A. A.   +6 more
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Development and Textural Property Regulation of Pickering Type Bigel‐Based Low‐Fat Spread

Food Frontiers, Volume 7, Issue 1, January 2026.
Whey protein microparticles (WPM) content actively controlled the microstructure and rheological property of Pickering type bigel‐based low‐fat spread and thus its salt release profiles, oral tribology, texture, and sensory properties. ABSTRACT Enhancing textural properties through structural design is a significant direction in food science.
Wenni Tian, Lang Liu, Suqiong Fang, Zhe Li, Ronghai Hu, Wenrong Chen, Jie Xiao   +6 more
wiley   +1 more source