Development of ethyl cellulose-based formulations: A perspective on the novel technical methods
P Ahmadi, A Jahanban-Esfahlan… - Food Reviews …, 2022 - Taylor & Francis
Cellulose is known as the most abundant natural polymer and ethyl cellulose (EC) is one of
its important derivatives. Recently, EC, as a non-toxic and biodegradable polymer, has …
its important derivatives. Recently, EC, as a non-toxic and biodegradable polymer, has …
Preparation and characterization of carnauba wax/adipic acid oleogel: A new reinforced oleogel for application in cake and beef burger
In this study, the reinforced carnauba wax (CW)-based oleogel with adipic acid (AA) was
prepared and its potential for application in the cake and the beef burger was evaluated. As …
prepared and its potential for application in the cake and the beef burger was evaluated. As …
Development and characterization of reinforced ethyl cellulose based oleogel with adipic acid: Its application in cake and beef burger
L Adili, L Roufegarinejad, M Tabibiazar… - Lwt, 2020 - Elsevier
The present study aimed to prepare the reinforced ethyl cellulose (EC) based oleogel with
adipic acid (AA) and assess its potential for application in the cake and beef burger. The …
adipic acid (AA) and assess its potential for application in the cake and beef burger. The …
[HTML][HTML] Fat replacers based on oleogelation of beeswax/shellac wax and healthy vegetable oils
E Morales, N Iturra, I Contardo, M Quilaqueo, D Franco… - LWT, 2023 - Elsevier
Oleogels based on the combination of oleogelators and vegetable oils are a fat substitute
alternative to obtain commercial fats (CF) with reduced saturated fatty acids (SFA), high …
alternative to obtain commercial fats (CF) with reduced saturated fatty acids (SFA), high …
Development of behenic acid-ethyl cellulose oleogel stabilized Pickering emulsions as low calorie fat replacer
This study investigated the optimization of thermal, functional and rheological properties of
Ethyl Cellulose (EC)-based oleogel considering different concentrations of Behenic Acid …
Ethyl Cellulose (EC)-based oleogel considering different concentrations of Behenic Acid …
Casein/butyrylated dextrin nanoparticles and chitosan stabilized bilayer emulsions as fat substitutes in sponge cakes
H Tao, XH Fang, P Chen, BQ Yang, R Feng, B Zhang - Food Chemistry, 2024 - Elsevier
This study aimed to evaluate the potential of the bilayer emulsions stabilized with
casein/butyrylated dextrin nanoparticles and chitosan as fat substitutes in preparing low …
casein/butyrylated dextrin nanoparticles and chitosan as fat substitutes in preparing low …
[HTML][HTML] Fabrication and characterization of Pickering high internal phase emulsions stabilized by Tartary buckwheat bran flour
S Zhang, S Geng, Y Shi, H Ma, B Liu - Food Chemistry: X, 2022 - Elsevier
The abilities of Tartary buckwheat whole flour (TBWF), Tartary buckwheat core flour (TBCF),
and Tartary buckwheat bran flour (TBBF) to directly construct Pickering high internal phase …
and Tartary buckwheat bran flour (TBBF) to directly construct Pickering high internal phase …
[HTML][HTML] Functionality improvement of virgin coconut oil through physical blending and chemical interesterification
A Motamedzadegan, B Dehghan, A Nemati… - SN Applied …, 2020 - Springer
In recent years, virgin coconut oil (VCO) has been gaining dramatic growth in food markets
and is one the most clinically studied edible oils. However, owing to its low plasticity and stiff …
and is one the most clinically studied edible oils. However, owing to its low plasticity and stiff …
The feasibility of marine oleogel based on fish oil canning industry by‐products, structured with beeswax and rice bran wax
W Ramadhan, WV Krisnawan… - … Journal of Food …, 2024 - Wiley Online Library
The presence of trans fatty acid in food is often reduced through the use of fat replacers or
oleogel technology. However, these alternatives typically encounter a scarcity of resources …
oleogel technology. However, these alternatives typically encounter a scarcity of resources …
Production of Trans‐free fats by chemical interesterified blends of palm stearin and sunflower oil
D Farajzadeh Alan, MH Naeli, M Naderi… - Food science & …, 2019 - Wiley Online Library
In this study, production of trans‐free fats through chemical interesterification of binary
blends of palm stearin (PS) and sunflower oil (SFO) and their physicochemical changes after …
blends of palm stearin (PS) and sunflower oil (SFO) and their physicochemical changes after …