Results 81 to 90 of about 3,249 (223)
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
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
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
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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
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
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. +6 more
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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
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
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
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
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