Novel fat mimetic materials, such as oleogels, are advancing the personalization of healthier food products and can be developed from low molecular weight compounds such as γ oryzanol and β-sitosterol. Following molecular assembly, the formation of a tubular system ensues, which seems to be influenced by elements such as the oleogelators’ concentration and ratio, cooling rates, and storage periods. Sterol-based oleogels were formulated under distinct environmental conditions, and a comprehensive study aimed to assess the effects of the mentioned factors on oleogel formation and stability, through visual observation and by using techniques such as small-angle X-ray scattering, X-ray diffraction, confocal Raman spectroscopy, rheology, and pol...
Oleogelation has recently emerged as a subject of growing interest among industrial and academic res...
The oleogelation process has become in a great interest area for the food sector. The aim of this st...
In this study the effect of lecithin (L) addition and solvent quality in a well-established oleogel ...
BACKGROUND Phytosterols, in particular a mixture of pure oryzanol and sitosterol, develop a tubular...
Oleogels based on sterols such as β - sitosterol blended with the sterol ester γ-oryzanol are a very...
Phytosterols, in particular a mixture of pure -oryzanol and -sitosterol, develop a tubular system th...
Supplementary data to this article can be found online at http://dx.doi.org/10.1016/j.foodres.2017.0...
In this work, we have employed docking and atomistic molecular dynamics (MD) simulations supported b...
Recently, molecular gels have been studied with edible low molecular gelators and vegetable oils to ...
The gelation process of mixtures of ¿-oryzanol and sitosterol structurants in sunflower oil was stud...
This research studied the effect of gelator molecules on structural properties of oleogels containin...
Unsaturated and trans fatty acids have been proven to contribute to negative health effects such as ...
This work focused on how different types of oil phase, MCT (medium chain triglycerides) and LCT (lon...
The scientific and industrial communities have been giving great attention to the development of new...
The aim of the present research was to investigate the capability of different oleogelators to struc...
Oleogelation has recently emerged as a subject of growing interest among industrial and academic res...
The oleogelation process has become in a great interest area for the food sector. The aim of this st...
In this study the effect of lecithin (L) addition and solvent quality in a well-established oleogel ...
BACKGROUND Phytosterols, in particular a mixture of pure oryzanol and sitosterol, develop a tubular...
Oleogels based on sterols such as β - sitosterol blended with the sterol ester γ-oryzanol are a very...
Phytosterols, in particular a mixture of pure -oryzanol and -sitosterol, develop a tubular system th...
Supplementary data to this article can be found online at http://dx.doi.org/10.1016/j.foodres.2017.0...
In this work, we have employed docking and atomistic molecular dynamics (MD) simulations supported b...
Recently, molecular gels have been studied with edible low molecular gelators and vegetable oils to ...
The gelation process of mixtures of ¿-oryzanol and sitosterol structurants in sunflower oil was stud...
This research studied the effect of gelator molecules on structural properties of oleogels containin...
Unsaturated and trans fatty acids have been proven to contribute to negative health effects such as ...
This work focused on how different types of oil phase, MCT (medium chain triglycerides) and LCT (lon...
The scientific and industrial communities have been giving great attention to the development of new...
The aim of the present research was to investigate the capability of different oleogelators to struc...
Oleogelation has recently emerged as a subject of growing interest among industrial and academic res...
The oleogelation process has become in a great interest area for the food sector. The aim of this st...
In this study the effect of lecithin (L) addition and solvent quality in a well-established oleogel ...