Oleosomes are natural oil droplets, abundant in plants and more specifically in seeds,
composing 20–50 wt% of their mass. The structure of oleosomes is the mechanism that …

Food matrices contain electrically charged particles, which interact with each other and with
the media and are produced via several interface processes and mechanisms. The …

Background Oleosomes, widely found in plants, mammals, and microorganisms to act as an
energy reservoir for future needs, are a micron-or submicron-sized system of oil droplets …

With the rising problems of food shortages, energy costs, and raw materials, the food
industry must reduce its environmental impact. We present an overview of more resource …

Soybean oil body (SOB) has potential as a milk fat substitute due to its ideal emulsification,
stability and potential biological activity. In this study, SOB was used as a milk fat substitute …

Flaxseeds (Linum usitatissimum L.) are oilseeds endowed with nutritional constituents such
as lignans, lipids, proteins, fibre, carbohydrates, and micronutrients. Owing to their …

The isolated plant oil bodies (OBs) have shown promising applications as natural pre-
emulsified O/W emulsions. Rice bran OBs can be used as a new type plant-based resource …

Oilseeds represent a sustainable source of oils and proteins that can replace those of
animal origin. However, the extraction of oil and proteins from oilseeds currently requires …

Extraction has been used probably since the discovery of fire. Egyptians and Phoenicians,
Jews and Arabs, Indians and Chinese, Greeks and Romans, and even Mayans and Aztecs …

Aqueous extraction processing technologies, having advanced in recent years, may be a
viable alternative to hexane extraction to separate oil and protein from soybeans. Different …