Results 151 to 160 of about 607,953 (203)

Fabrication and characterization of novel bigel systems based on natural gums: rheological, textural, and thermal properties. [PDF]

J Biol Eng
Ghorghi ZB, Hesarinejad MA, Faezian A, Yeganehzad S.   +3 more
europepmc   +1 more source

Comparing frying performance of oleogels prepared from various wax types under repeated frying cycles. [PDF]

J Sci Food Agric
Tan TH, Tong SC, Ooi EZH, Quek WP, Chan ES, Manja M, Wang Y, Tang TK, Lee YY.   +8 more
europepmc   +1 more source

Natural waxes from plant and animal origin as dielectrics for low-voltage organic field effect transistors.

J Mater Chem C Mater
Irimia CV, Yumusak C, Kanbur Y, Schimanofsky C, Ban B, Ciganek M, Sedlacek P, Krajcovic J, D'Orsi R, Operamolla A, Brüggemann O, Salinas Y, Petritz A, Stadlober B, Mourya R, Teichert C, Langhals H, Sariciftci NS, Irimia-Vladu M.   +18 more
europepmc   +1 more source

Exploring the Feasibility of Direct-Dispersion Oleogels in Healthier Sausage Formulations. [PDF]

Gels
Mahmud N, Ferdaus MJ, Silva RCD.
europepmc   +1 more source

Substrate dependent growth conditions and moisture dynamics drive aroma development in solid-state <i>Aspergillus oryzae</i> (koji) fermentations of cereal and oilseed processing side streams. [PDF]

Front Microbiol
Holt S, Melzer F, Pivcevic CPP, Olsen K, Nielsen DS, Tirelli L.   +5 more
europepmc   +1 more source

Biomimetic Modification of Waterborne Polymer Coating Using Bio-Wax for Enhancing Controlled Release Performance of Nutrient. [PDF]

Polymers (Basel)
Wan L, Ge C, Ma F, Zhou J, Du C.
europepmc   +1 more source

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Rice bran wax effects on cocoa butter crystallisation and tempering

Food Chemistry, 2022
The effects of up to 5 wt% rice bran wax (RBX) on the crystallisation, tempering and storage stability of cocoa butter (CB) and a model dark chocolate were assessed. Presence of RBX significantly accelerated tempering and the formation of the desirable form V polymorph in CB.
Sopark Sonwai, Dérick Rousseau
exaly   +3 more sources

Stabilization of peanut butter by rice bran wax

Journal of Food Science, 2020
Abstract To improve stability of peanut butter, rice bran wax (RBX) was added into peanut butter as a stabilizer by formation of organogel. Effects of addition of RBX, heating temperature, and cooling temperature on stabilization effect of peanut butter by RBX were investigated.
Xiuting Hu, Chengmei Liu, Chengmei Liu
exaly   +3 more sources

Structure and rheology of oleogels made from rice bran wax and rice bran oil

Food Research International, 2018
Structural and rheological properties of oleogels consisting of 0.5-25 wt% rice bran wax (RBX) in rice bran oil (RBO) were explored. RBX was an efficient, thermoreversible oleogelator capable of structuring RBO at concentrations as low as 0.5 wt% RBX.
Sopark Sonwai, Kornkanok Aryusuk, Dérick Rousseau   +2 more
exaly   +3 more sources