Results 81 to 90 of about 4,468 (252)

Compositional Characterization, Quality Parameters, and Physicochemical and Bioactive Properties of Pequi ( Caryocar brasiliense ) Oils From Xingu and Cerrado in Mato Grosso, Brazil

Journal of the American Oil Chemists' Society, Volume 103, Issue 6, Page 609-622, June 2026.
Cerrado oil is richer in MUFA and antioxidant compounds, while Xingu oil shows higher SFA and enhanced oxidative stability, reinforcing the potential of pequi oil as a sustainable bioactive ingredient. ABSTRACT Pequi ( Caryocar brasiliense ) is a native fruit widely distributed in Brazilian biomes, specially in Cerrado, known for its high oil yield and
Dhayna O. Sobral, Patrícia T. Souza, Gabriel S. L. Pereira, Sara Fraga, Maria E. O. Carvalho, Antonio J. A. Meirelles, Eduardo A. C. Batista, Klicia A. Sampaio, Guilherme J. Maximo   +8 more
wiley   +1 more source

Fibril Synthesis From Food Processing By‐Products and Strategies for Structure–Function Stabilization for Food Applications

Sustainable Food Proteins, Volume 4, Issue 2, June 2026.
Protein fibrils can be synthesized from both conventional and by‐product protein sources, each having distinct advantages. Stabilization through polysaccharides and polyphenols can enhance fibril functional properties, such as gelling, foaming, and emulsification, thus furthering their application in food and non‐food materials.
Sanjana Sawant, Audrey L. Girard
wiley   +1 more source

Study of the crystallization and polymorphic structures formed in oleogels from avocado oil [PDF]

, 2016
The effect of the concentration of monodiglycerides, beeswax and sorbitan monostearate (SMS) on the thermal behavior of oleogels prepared from avocado oil, as well as the effect of the cooling rate on the onset temperature (Tonset) and the ...
Ciro-Velásquez, Héctor José, Pérez-Monterroza, Ezequiel, Ezequiel Pérez-Monterroza, Arango Tobón, Julio César, Julio César Arango Tobón, Héctor José Ciro-Velásquez   +5 more
core   +1 more source

Preparation and characterization of glycerol monostearate and polyglycerol stearate oleogels with selected amphiphiles

, 2021
This study aimed to prepare and compare sunflower oil oleogels with glycerol monostearate (GMS) and polyglycerol stearate (PGS) organogelators. Also, GMS oleogels with Pluronic F68 (F68) and Span 80 (SP80) amphiphiles, and PGS oleogels with Pluronic F68 ...
Eda Keskin Uslu, Emin Yılmaz, Keskin Uslu, Eda, Yılmaz, Emin   +3 more
core   +1 more source

Freeze–Thaw‐Induced Physically Cross‐Linked Poly(Vinyl Alcohol)/Alginate Hydrogels Incorporating Silver‐Doped Zinc Oxide and Clove Oil

Biopolymers, Volume 117, Issue 3, May 2026.
Freeze–thaw‐induced physically cross‐linked PVA/alginate hydrogels incorporating Ag/ZnO and clove oil exhibit improved structural integrity, tunable barrier properties, and controlled release behavior, highlighting their potential as multifunctional wound dressing materials. ABSTRACT This study reports the fabrication and comprehensive characterization
Büşra Mutlu
wiley   +1 more source

Physical stability of model emulsions based on ethyl cellulose oleogels

, 2020
The purpose of this study was the evaluation of the physical stability of low-fat oil-in-water model emulsions containing oleogels based on ethyl cellulose), compared to emulsions with anhydrous milk fat.
Kowalska, M., Żbikowska, A., Szymańska, I.   +2 more
core   +1 more source

Carbohydrate–Protein Hydrogels as Fat Replacers: Design Criteria and Benchmarking Against Full‐Fat Systems

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.
ABSTRACT Reducing saturated fat while preserving the sensory quality of full‐fat foods remains a major formulation challenge because fat contributes simultaneously to body, lubrication, flavor delivery, and thermal transitions. Carbohydrate–protein (CP) hydrogels are increasingly explored as oil‐free fat replacers, but many systems are developed and ...
Amir Amiri, David Julian McClements, Srishty Maggo, Anika Singh, Anubhav Pratap‐Singh   +4 more
wiley   +1 more source

Valorization of Rice By‐Products Through Conventional and Emerging Extraction Technologies: Trends, Challenges, and Applications

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.
ABSTRACT Rice and by‐products, such as rice bran (RB), defatted RB (DRB), rice husk (RH), rice straw (RS), and broken rice, represent abundant yet underutilized resources within the rice value chain. These fractions are nutritionally dense, containing proteins, lipids, dietary fibers, phenolics, and other bioactives that can be transformed into high ...
Shabnam Haghighat Khajavi, Aidin Taromsari, Kiana Moradi, Maria Concetta Tenuta, Giovanna Ferrentino   +4 more
wiley   +1 more source

Oleogels as a Promising Alternative to Animal Fat in Saturated Fat-Reduced Meat Products: A Review

Gels
The surge in chronic diseases is closely linked to heightened levels of saturated and trans fatty acids in processed foods, particularly meat products.
Md. Jannatul Ferdaus, Bishal Barman, Niaz Mahmud, Roberta Claro da Silva   +3 more
semanticscholar   +1 more source

Novel Solid Fat Alternative: Optimization of Corn: Hazelnut Oil/Carnauba Wax Oleogel System

Journal of Food Process Engineering, Volume 49, Issue 5, May 2026.
Oleogels were optimized based on selected parameters. The addition of rosemary essential oil resulted in an increase in the bioactive properties of the oleogels. It is thought that the produced oleogels can be used as an alternative to solid fats. ABSTRACT The oleogel formulation was optimized using a Box–Behnken response surface methodology design ...
Cansu Ceviker, Lutfiye Ekici
wiley   +1 more source