Effect of oleogelation on physical properties and oxidative stability of camellia oil-based oleogels and oleogel emulsions

Fabrication of Oleogels via a Facile Method by Oil Absorption in the Aerogel Templates of Protein–Polysaccharide Conjugates

(2020) Kailun Chen et al.   ACS Applied Materials & Interfaces

Comparison of the Effects of Different Food-Grade Emulsifiers on the Properties and Stability of a Casein-Maltodextrin-Soybean Oil Compound Emulsion

(2020) Yuan Liu et al.   MOLECULES

Camellia oil authentication: A comparative analysis and recent analytical techniques developed for its assessment. A review

(2020) Ting Shi et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Comparative study of the oxidation of cold-pressed and commercial refined camellia oil during storage with 1H and 31P NMR spectroscopy

(2020) MengTing Zhu et al.   FOOD CHEMISTRY

Encapsulation of β-carotene in oleogel-in-water Pickering emulsion with improved stability and bioaccessibility

(2020) Wenhui Qi et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Feasibility of hydroxypropyl methylcellulose oleogel as an animal fat replacer for meat patties

(2019) Imkyung Oh et al.   FOOD RESEARCH INTERNATIONAL

Sinapic Acid and its Derivatives Increase Oxidative Stability in Different Model Lipid Systems

(2019) Neda Martinović et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Characterization of sodium caseinate/Hydroxypropyl methylcellulose concentrated emulsions: Effect of mixing ratio, concentration and wax addition

(2019) Leyla Alizadeh et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Novel oleogel formulation based on amaranth oil: Physicochemical characterization

(2019) Elahe Kamali et al.   Food Science & Nutrition

Camellia oil-based oleogels structuring with tea polyphenol-palmitate particles and citrus pectin by emulsion-templated method: Preparation, characterization and potential application

(2019) Shui-Zhong Luo et al.   FOOD HYDROCOLLOIDS

Effects of cooling temperature profiles on the monoglycerides oleogel properties: A rheo-microscopy study

(2019) Camila Palla et al.   FOOD RESEARCH INTERNATIONAL

Pickering emulsion gel stabilized by octenylsuccinate quinoa starch granule as lutein carrier: Role of the gel network

(2019) Songnan Li et al.   FOOD CHEMISTRY

Evaluation of oil-gelling properties and crystallization behavior of sorghum wax in fish oil

(2019) Lingyi Liu et al.   FOOD CHEMISTRY

Preparation of camellia oil-based W/O emulsions stabilized by tea polyphenol palmitate: structuring camellia oil as a potential solid fat replacer

(2018) Shui-Zhong Luo et al.   FOOD CHEMISTRY

Novel bilayer emulsions co-stabilized by zein colloidal particles and propylene glycol alginate. Part 1:Fabrication and characterization

(2018) Yang Wei et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects of partial replacement of pork back fat by a camellia oil gel on certain quality characteristics of a cooked style Harbin sausage

(2018) Xiaoxi Wang et al.   MEAT SCIENCE

Oleogels from sodium stearoyl lactylate-based lamellar crystals: structural characterization and bread application

(2018) Zong Meng et al.   FOOD CHEMISTRY

Oleogelation of emulsified oil delays in vitro intestinal lipid digestion

(2018) Qing Guo et al.   FOOD RESEARCH INTERNATIONAL

Role of the oil on glyceryl monostearate based oleogels

(2018) Ana Caroline Ferro et al.   FOOD RESEARCH INTERNATIONAL

Development of lecithin and stearic acid based oleogels and oleogel emulsions for edible semisolid applications

(2018) Nicole Gaudino et al.   FOOD RESEARCH INTERNATIONAL

Organogelation of extra virgin olive oil with fatty alcohols, glyceryl stearate and their mixture

(2017) Francesca R. Lupi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Physical characterization and antimicrobial evaluation of glycerol monolaurate organogels

(2016) Haoxue Zheng et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

The effects of intermolecular interactions on the physical properties of organogels in edible oils

(2016) Francesca R. Lupi et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

Sunflower oil organogels and organogel-in-water emulsions (part I): Microstructure and mechanical properties

(2016) T. Moschakis et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Novel trans fat replacement strategies

(2016) Fan C Wang et al.   Current Opinion in Food Science

Preparation and Characterization of Virgin Olive Oil-Beeswax Oleogel Emulsion Products

(2015) Mustafa Öğütcü et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Rheological behaviors of an exopolysaccharide from fermentation medium of a Cordyceps sinensis fungus (Cs-HK1)

(2014) Fengyuan Sun et al.   CARBOHYDRATE POLYMERS

Monoglyceride self-assembled structure in O/W emulsion: formation, characterization and its effect on emulsion properties

(2014) Like Mao et al.   FOOD RESEARCH INTERNATIONAL

Properties and Stability of Hazelnut Oil Organogels with Beeswax and Monoglyceride

(2014) Emin Yılmaz et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Characterisation and optimisation of physical and oxidative stability of structured lipid-based infant formula emulsion: Effects of emulsifiers and biopolymer thickeners

(2013) Long Zou et al.   FOOD CHEMISTRY

Enhancing the oxidative stability of food emulsions with rice dreg protein hydrolysate

(2012) Qiang Zhao et al.   FOOD RESEARCH INTERNATIONAL