Zobrazeno 1 - 10
of 7 060
pro vyhledávání: '"Oleogel"'
Autor:
Liu, Lingyi1,2 (AUTHOR), Gao, Zengli3 (AUTHOR), Chen, Gang1 (AUTHOR), Yao, Jiaying1 (AUTHOR), Zhang, Xinyu1 (AUTHOR), Qiu, Xiaoting1 (AUTHOR), Liu, Lianliang1 (AUTHOR) lianliang626@hotmail.com
Publikováno v:
Food Science & Nutrition. Jun2024, Vol. 12 Issue 6, p3849-3862. 14p.
Autor:
Saneei, Mojtaba1 (AUTHOR) m.saneei@ag.iut.ac.ir, Goli, Sayed Amir Hossein1 (AUTHOR) amirgoli@iut.ac.ir, Shekarchizadeh, Hajar1 (AUTHOR), Rahimmalek, Mehdi2,3 (AUTHOR) mrahimmalek@iut.ac.ir, Szumny, Antoni2 (AUTHOR) amirgoli@iut.ac.ir
Publikováno v:
Molecules. Nov2024, Vol. 29 Issue 22, p5415. 16p.
Autor:
Alejandro Martínez-Velasco, Daniel Trujillo-Ramírez, Guadalupe Bustos-Vázquez, Clara Cervantes-Arista
Publikováno v:
Discover Food, Vol 4, Iss 1, Pp 1-12 (2024)
Abstract The food industry is demanding new ways to reduce the use of saturated and trans fats in food formulations. This has led to the development of innovations that seek to partially or replace this ingredient without significant changes in its s
Externí odkaz:
https://doaj.org/article/369c7dcb48444d6fafa61584c14e4539
Publikováno v:
Discover Food, Vol 4, Iss 1, Pp 1-22 (2024)
Abstract Oleogelation has proven to be a successful strategy for structuring oils. In recent years, the use of oleogels as a deep frying medium has gained popularity as an effective approach to minimise oil uptake and reduce the energy content of fri
Externí odkaz:
https://doaj.org/article/5270366a49c1438e8534bb1b92ed7daf
Autor:
Hafiz, Saber a, Sadeghizadeh-Yazdi, Jalal b, c, ⁎, Eskandari, Soheyl d, Morokian, Reza e, Akramzade, Naieme f, Madadizadeh, Farzan g
Publikováno v:
In Food Chemistry 1 April 2025 470
Autor:
Sree Nivetha, B.B. a, 1, Saravanan, Madanagopalan a, 1, Thomas, Pinchu Elizabath a, Vijayaraj, Panneerselvam b, Prabhasankar, Pichan a, ⁎
Publikováno v:
In International Journal of Biological Macromolecules March 2025 292
Autor:
Reyhaneh Sabourian, Farid Abedin Dorkoosh, Mohammad Reza Khoshayand, Mohsen Amini, Zahra Tamiji, Jahan B. Ghasemi, Naficeh Sadeghi, Mannan Hajimahmoodi
Publikováno v:
Food Production, Processing and Nutrition, Vol 6, Iss 1, Pp 1-21 (2024)
Abstract Chewable gels represent an excellent alternative to oral dosage forms, such as tablets and capsules, owing to their appealing appearance, easy swallowing, and attractive colors. Given the inherent instability of vitamin C, particularly withi
Externí odkaz:
https://doaj.org/article/bb659799ff8342e5842fde85f6bf6566
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 17, Pp 95-104 (2024)
In this paper, a kind of oleogel with mechanical strength and physical absorption of soybean oil was prepared by foam templated by using porcine plasma protein and xanthan gum as raw materials, and its thermal stability was analyzed. The results show
Externí odkaz:
https://doaj.org/article/ed65a4fd14e640beae79501cc87490d3
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