Open Access
Issue |
OCL
Volume 32, 2025
|
|
---|---|---|
Article Number | 21 | |
Number of page(s) | 22 | |
Section | Quality - Food safety | |
DOI | https://doi.org/10.1051/ocl/2025017 | |
Published online | 09 July 2025 |
- Abdallah DJ, Sirchio SA, Weiss RG. 2000. Hexatriacontane organogels. The first determination of the conformation and molecular packing of a low-molecular-mass organogelator in its gelled state. Langmuir 16: 7558–7561. [Google Scholar]
- Abdin M, Saleh MN, Sakr H, El-Bana M, Kamel RM, El-kholy MM, El Fadly E, Salama MA. 2024. Production of novel bio-transfer films composed from polyvinyl alcohol/sodium caseinate enhanced with bonded anthocyanins from poinsettia for minced meat preservation in double sheet system. J Food Measur Character 18: 6956–6972. [Google Scholar]
- Alshehri AA, Kamel RM, Gamal H, Sakr H, Saleh MN, El-Bana M, El-Dreny E-SG, El Fadly E, Abdin M, Salama MA. 2024. Sodium alginate films incorporated with Lepidium sativum (Garden cress) extract as a novel method to enhancement the oxidative stability of edible oil. Int J BiologMacromol 265: 130949. [Google Scholar]
- Alshehri AA, Kamel RM, Salama MA, Abdin M, Salama YA, Elsayed M. 2025. Oleogel-based fat structuring: functional, oxidative, and thermal stability of Moringa seed, Tigernut, and garden cress oils with various waxes. Int J Food Sci Technol: vvaf080. [Google Scholar]
- Álvarez D, Xiong YL, Castillo M, Payne FA, Garrido MD. 2012. Textural and viscoelastic properties of pork frankfurters containing canola-olive oils, rice bran, and walnut. Meat Sci 92: 8–15. [Google Scholar]
- Asyrul-Izhar AB, Bakar J, Sazili AQ, Meng GY, Ismail-Fitry MR. 2023. Incorporation of different physical forms of fat replacers in the production of low-fat/reduced-fat meat products: which is more practical? Food Rev Int 39: 6387–6419. [Google Scholar]
- Attard E 2013. A rapid microtitre plate Folin-Ciocalteu method for the assessment of polyphenols. Open Life Sci 8: 48–53. [Google Scholar]
- Baer AA, Dilger AC. 2014. Effect of fat quality on sausage processing, texture, and sensory characteristics. Meat Sci 96: 1242–1249. [Google Scholar]
- Bao Y, Ertbjerg P. 2019. Effects of protein oxidation on the texture and water-holding of meat: a review. Crit Rev Food Sci Nutr 59: 3564–3578. [Google Scholar]
- Bellucci ERB, Bis-Souza CV, Domínguez R, Bermúdez R, da Silva Barretto AC. 2022. Addition of natural extracts with antioxidant function to preserve the quality of meat products. Biomolecules 12: 1506. [Google Scholar]
- Benito-Román Ó, Blanco B, Sanz MT, Beltrán S. 2020. Subcritical water extraction of phenolic compounds from onion skin wastes (Allium cepa cv. Horcal): effect of temperature and solvent properties. Antioxidants 9: 1233. [Google Scholar]
- Bhandari SD, Delmonte P, Honigfort M, Yan W, Dionisi F, Fleith M, Iassonova D, Bergeson LL. 2020. Regulatory changes affecting the production and use of fats and oils: Focus on partially hydrogenated oils. J Am Oil Chem Soc 97: 797–815. [Google Scholar]
- Boly R, Lamkami T, Lompo M, Dubois J, Guissou I. 2016. DPPH free radical scavenging activity of two extracts from Agelanthus dodoneifolius (Loranthaceae) leaves. Int J Toxicolog Pharmacolog Res 8: 29–34. [Google Scholar]
- Boostani S, Sarabandi K, Tarhan O, Rezaei A, Assadpour E, Rostamabadi H, Falsafi SR, Tan C, Zhang F, Jafari SM. 2024. Multiple pickering emulsions stabilized by food-grade particles as innovative delivery systems for bioactive compounds. Adv Colloid Interface Sci 103174. [Google Scholar]
- Carpintero-Tepole V, Brito-de la Fuente E, Torrestiana-Sánchez B. 2017. Microfiltration of oil in water (O/W) emulsions: effect of membrane microstructure and surface properties. Chem Eng Res Des 126: 286–296. [Google Scholar]
- Celano R, Docimo T, Piccinelli AL, Gazzerro P, Tucci M, Di Sanzo R, Carabetta S, Campone L, Russo M, Rastrelli L. 2021. Onion peel: turning a food waste into a resource. Antioxidants 10: 304. [Google Scholar]
- Chaaban H, Ioannou I, Chebil L, Slimane M, Gérardin C, Paris C, Charbonnel C, Chekir L, Ghoul M. 2017. Effect of heat processing on thermal stability and antioxidant activity of six flavonoids. J Food Process Preserv 41: e13203. [Google Scholar]
- Chaijan M, Cheong L-Z., Panpipat W. 2021. Rice bran oil emulgel as a pork back fat alternate for semi-dried fish sausage. PloS One 16: e0250512. [Google Scholar]
- da Silva SL, Amaral JT, Ribeiro M, Sebastião EE, Vargas C, de Lima Franzen F, Schneider G, Lorenzo JM, Martins Fries LL, Cichoski AJ.. 2019. Fat replacement by oleogel rich in oleic acid and its impact on the technological, nutritional, oxidative, and sensory properties of Bologna-type sausages. Meat Sci 149: 141–148. [Google Scholar]
- de Souza Paglarini C, de Figueiredo Furtado G, Biachi JP, Vidal VAS, Martini S, Forte MBS, Cunha RL, Pollonio MAR. 2018. Functional emulsion gels with potential application in meat products. J Food Eng 222: 29–37. [Google Scholar]
- Doan CD, Patel AR, Tavernier I, De Clercq N, Van Raemdonck K, Van de Walle D, Delbaere C, Dewettinck K. 2016. The feasibility of wax‐based oleogel as a potential co‐structurant with palm oil in low‐saturated fat confectionery fillings. Eur J Lipid Sci Technol 118: 1903–1914. [Google Scholar]
- Domínguez R, Pateiro M, Gagaoua M, Barba FJ, Zhang W, Lorenzo JM. 2019. A comprehensive review on lipid oxidation in meat and meat products. Antioxidants 8: 429. [Google Scholar]
- Erdogdu SB, Erdogdu F, Ekiz HI. 2007. Influence of sodium tripolyphosphate (STP) treatment and cooking time on cook losses and textural properties of red meats. J Food Process Eng 30: 685–700. [Google Scholar]
- Ferdaus MJ, Barman B, Mahmud N, da Silva RC. 2024. Oleogels as a promising alternative to animal fat in saturated fat-reduced meat products: a review. Gels 10: 92. [Google Scholar]
- Gómez-Estaca J, Herrero AM, Herranz B, Álvarez MD, Jiménez-Colmenero F, Cofrades S. 2019. Characterization of ethyl cellulose and beeswax oleogels and their suitability as fat replacers in healthier lipid pâtés development. Food Hydrocoll 87: 960–969. [Google Scholar]
- Gray JI, Gomaa EA, Buckley DJ. 1996. Oxidative quality and shelf life of meats. Meat Sci 43: 111–123. [Google Scholar]
- Guo J, Cui L, Meng Z. 2023. Oleogels/emulsion gels as novel saturated fat replacers in meat products: a review. Food Hydrocoll 137: 108313. [Google Scholar]
- Han L, Li L, Li B, Zhao L, Liu G-q, Liu X, Wang X. 2014. Structure and physical properties of organogels developed by sitosterol and lecithin with sunflower oil. J Am Oil Chem Soc 91: 1783–1792. [Google Scholar]
- Hayes JE, Desmond EM, Troy DJ, Buckley DJ, Mehra R. 2005. The effect of whey protein-enriched fractions on the physical and sensory properties of frankfurters. Meat Sci 71: 238–243. [Google Scholar]
- Heck RT, Saldaña E, Lorenzo JM, Correa LP, Fagundes MB, Cichoski AJ, de Menezes CR, Wagner R, Campagnol PCB. 2019. Hydrogelled emulsion from chia and linseed oils: a promising strategy to produce low-fat burgers with a healthier lipid profile. Meat Sci 156: 174–182. [Google Scholar]
- Holman BWB, Coombs CEO, Morris S, Kerr MJ, Hopkins DL. 2017. Effect of long term chilled (up to 5 weeks) then frozen (up to 12 months) storage at two different sub-zero holding temperatures on beef: 1. Meat quality and microbial loads. Meat Sci 133: 133–142. [Google Scholar]
- Hu X, Jiang Q, Du L, Meng Z. 2023. Edible polysaccharide-based oleogels and novel emulsion gels as fat analogues: a review. Carbohydr Polym 121328. [Google Scholar]
- Hwang H-S 2020. A critical review on structures, health effects, oxidative stability, and sensory properties of oleogels. Biocatal Agric Biotechnol 26: 101657. [Google Scholar]
- Hyatt JR, Zhang S, Akoh CC. 2023. Characterization and comparison of oleogels and emulgels prepared from Schizochytrium algal oil using monolaurin and MAG/DAG as gelators. J Am Oil Chem Soc 100: 945–959. [Google Scholar]
- Issara U, Suwannakam M, Park S. 2022. Effect of traditional fat replacement by oleogel made of beeswax and canola oil on processed meat (steak type) quality. Food Res 6: 289–299. [Google Scholar]
- Jia B, Wang W, Yoon S-C., Zhuang H, Li Y-F. 2018. Using a combination of spectral and textural data to measure water-holding capacity in fresh chicken breast fillets. Appl Sci 8: 343. [Google Scholar]
- Jimenez-Colmenero F, Salcedo-Sandoval L, Bou R, Cofrades S, Herrero AM, Ruiz-Capillas C. 2015. Novel applications of oil-structuring methods as a strategy to improve the fat content of meat products. Trends Food Sci Technol 44: 177–188. [Google Scholar]
- Keskin Uslu E, Yılmaz E. 2021. Preparation and characterization of oleogels and emulgels with glycerol monooleate-cholesterol mixtures. Chem Papers 75: 2075–2085. [Google Scholar]
- Kim KM, Ko JA, Lee JS, Park HJ, Hanna MA. 2006. Effect of modified atmosphere packaging on the shelf-life of coated, whole and sliced mushrooms. LWT-Food Sci Technol 39: 365–372. [Google Scholar]
- Kumar M, Barbhai MD, Hasan M, Punia S, Dhumal S, Rais N, Chandran D, Pandiselvam R, Kothakota A, Tomar M. 2022. Onion (Allium cepa L.) peels: a review on bioactive compounds and biomedical activities. Biomed Pharmacother 146: 112498. [Google Scholar]
- Kupiec M, Zbikowska A, Marciniak-Lukasiak K, Kowalska M. 2020. Rapeseed oil in new application: assessment of structure of oleogels based on their physicochemical properties and microscopic observations. Agriculture 10: 211. [Google Scholar]
- Laredo T, Barbut S, Marangoni AG. 2011. Molecular interactions of polymer oleogelation. Soft Matter 7: 2734–2743. [Google Scholar]
- Lim J, Hwang H-S., Lee S. 2017. Oil-structuring characterization of natural waxes in canola oil oleogels: rheological, thermal, and oxidative properties. Appl Biol Chem 60: 17–22. [Google Scholar]
- Lu Y, Mao L, Hou Z, Miao S, Gao Y. 2019. Development of emulsion gels for the delivery of functional food ingredients: From structure to functionality. Food Eng Rev 11: 245–258. [Google Scholar]
- Manzoor S, Masoodi FA, Rashid R, Naqash F, Ahmad M. 2022. Oleogels for the development of healthy meat products: a review. Appl Food Res 2: 100212. [Google Scholar]
- Marangoni AG, Garti N. 2018. Edible oleogels: structure and health implications (Elsevier). [Google Scholar]
- Maraschiello C, Sárraga C, García Regueiro F JA. 1999. Glutathione peroxidase activity, TBARS, and α-tocopherol in meat from chickens fed different diets. J Agric Food Chem 47: 867–872. [Google Scholar]
- Martillanes S, Rocha-Pimienta J, Cabrera-Bañegil M, Martín-Vertedor D, Delgado-Adámez J. 2017. Application of phenolic compounds for food preservation: food additive and active packaging. Phenolic Compounds-Biolog Activ 3: 39–58. [Google Scholar]
- Martini S, Tan CY, Jana S. 2015. Physical characterization of wax/oil crystalline networks. J Food Sci 80: C989– C97. [Google Scholar]
- Martins AJ, Cerqueira MA, Cunha RL, Vicente AA. 2017. Fortified beeswax oleogels: Effect of β-carotene on the gel structure and oxidative stability. Food Funct 8: 4241–4250. [Google Scholar]
- Martins AJ, Vicente AA, Cunha RL, Cerqueira MA. 2018. Edible oleogels: an opportunity for fat replacement in foods. Food Funct 9: 758–773. [Google Scholar]
- Martins AJ, Vicente AA, Pastrana LM, Cerqueira MA. 2020. Oleogels for development of health-promoting food products. Food Sci Human Wellness 9: 31–39. [Google Scholar]
- Meilgaard MC, Thomas Carr B, Civille GV. 1999. Sensory evaluation techniques (CRC Press). [Google Scholar]
- Mejia SMV, de Francisco A, Bohrer BM. 2019. Replacing starch in beef emulsion models with β-glucan, microcrystalline cellulose, or a combination of β-glucan and microcrystalline cellulose. Meat Sci 153: 58–65. [Google Scholar]
- Milutinov J, Krstonošić V, Ćirin D, Pavlović N. 2023. Emulgels: promising carrier systems for food ingredients and drugs. Polymers 15: 2302. [Google Scholar]
- Min C, Zhang C, Cao Y, Li H, Pu H, Huang J, Xiong YL. 2023. Rheological, textural, and water-immobilizing properties of mung bean starch and flaxseed protein composite gels as potential dysphagia food: the effect of Astragalus polysaccharide. Int J BiologMacromol 239: 124236. [Google Scholar]
- Moghtadaei M, Soltanizadeh N, Goli SAH. 2018. Production of sesame oil oleogels based on beeswax and application as partial substitutes of animal fat in beef burger. Food Res Int 108: 368–377. [Google Scholar]
- Naderizadeh S, Heredia‐Guerrero JA, Caputo G, Grasselli S, Malchiodi A, Athanassiou A, Bayer IS. 2019. Superhydrophobic coatings from Beeswax‐in‐water emulsions with latent heat storage capability. Adv Mater Interfaces 6: 1801782. [Google Scholar]
- Ngo TV, Kusumawardani S, Kunyanee K, Luangsakul N. 2022. Polyphenol-modified starches and their applications in the food industry: recent updates and future directions. Foods 11: 3384. [Google Scholar]
- O’Sullivan CM, Barbut S, Marangoni AG. 2016. Edible oleogels for the oral delivery of lipid soluble molecules: Composition and structural design considerations. Trends Food Sci Technol 57: 59–73. [Google Scholar]
- Öğütcü M, Yılmaz E. 2015. Characterization of hazelnut oil oleogels prepared with sunflower and carnauba waxes. Int J Food Properties 18: 1741–1755. [Google Scholar]
- Okuro PK, Tavernier I, Bin Sintang MD, Skirtach AG, Vicente AA, Dewettinck K, Cunha RL. 2018. Synergistic interactions between lecithin and fruit wax in oleogel formation. Food Funct 9: 1755–1767. [Google Scholar]
- Oppong D, Panpipat W, Cheong L-Z., Chaijan M. 2022. Rice flour-emulgel as a bifunctional ingredient, stabiliser-cryoprotactant, for formulation of healthier frozen fish nugget. LWT 159: 113241. [Google Scholar]
- Paesa M, Nogueira DP, Velderrain-Rodríguez G, Esparza I, Jiménez-Moreno N, Mendoza G, Osada J, Martin-Belloso O, Rodríguez-Yoldi MJ, Ancín-Azpilicueta C. 2022. Valorization of onion waste by obtaining extracts rich in phenolic compounds and feasibility of its therapeutic use on colon cancer. Antioxidants 11: 733. [Google Scholar]
- Papuc C, Goran GV, Predescu CN, Nicorescu V, Stefan G. 2017. Plant polyphenols as antioxidant and antibacterial agents for shelf‐life extension of meat and meat products: Classification, structures, sources, and action mechanisms. Comprehen Rev Food Sci Food Saf 16: 1243–1268. [Google Scholar]
- Patel AR 2015. Alternative routes to oil structuring (Springer). [Google Scholar]
- Patel AR, Cludts N, Bin Sintang MD, Lewille B, Lesaffer A, Dewettinck K. 2014. Polysaccharide‐based oleogels prepared with an emulsion‐templated approach. ChemPhysChem 15: 3435–3439. [Google Scholar]
- Pintado T, Cofrades S. 2020. Quality characteristics of healthy dry fermented sausages formulated with a mixture of olive and chia oil structured in oleogel or emulsion gel as animal fat replacer. Foods 9: 830. [Google Scholar]
- Pinto TC, Martins AJ, Pastrana L, Pereira MC, Cerqueira MA. 2021. Oleogel-based systems for the delivery of bioactive compounds in foods. Gels 7: 86. [Google Scholar]
- Poti JM, Braga B, Qin B. 2017. Ultra-processed food intake and obesity: what really matters for health—processing or nutrient content?. Curr Obes Rep 6: 420–431. [Google Scholar]
- Pușcaș A, Mureșan V, Socaciu C, Muste S. 2020. Oleogels in food: a review of current and potential applications. Foods 9. [Google Scholar]
- Remig V, Franklin B, Margolis S, Kostas G, Nece T, Street JC. 2010. Trans fats in America: a review of their use, consumption, health implications, and regulation. J Am Dietetic Assoc 110: 585–592. [Google Scholar]
- Ribeiro JS, Cordeiro Santos MJM, Silva LKR, Pereira LCL, Santos IA, da Silva Lannes SC, da Silva MV. 2019. Natural antioxidants used in meat products: a brief review. Meat Sci 148: 181–188. [Google Scholar]
- Rodríguez-Carpena JG, Morcuende D, Estévez M. 2012. Avocado, sunflower and olive oils as replacers of pork back-fat in burger patties: effect on lipid composition, oxidative stability and quality traits. Meat Sci 90: 106–115. [Google Scholar]
- Sadeghinejad N, Sarteshnizi RA, Gavlighi HA, Barzegar M. 2019. Pistachio green hull extract as a natural antioxidant in beef patties: effect on lipid and protein oxidation, color deterioration, and microbial stability during chilled storage. LWT 102: 393–402. [Google Scholar]
- Sahu S, Ghosh M, Bhattacharyya DK. 2020. Utilization of unsaponifiable matter from rice bran oil fatty acid distillate for preparing an antioxidant-rich oleogel and evaluation of its properties. Grasas Y Aceites 71: a336–a36. [Google Scholar]
- Said dos Santos R, da Silva JB, Rosseto HC, Vecchi CF, da Silva Souza Campanholi K, Caetano W, Bruschi ML. 2021. Emulgels containing propolis and curcumin: the effect of type of vegetable oil, poly (acrylic acid) and bioactive agent on physicochemical stability, mechanical and rheological properties. Gels 7: 120. [Google Scholar]
- Salama MA, Abdin M, Saleh MN, El-Baset A, Walid S, Hendawy E, Ibrahim A. 2024. Preparation and evaluation of oleogels incorporated with Moringa oleifera leaves extract in biscuits production. Food Technol Res J 4: 1–15. [Google Scholar]
- Salama MA, Harkaoui SE, Nounah I, Sakr H, Abdin M, Owon M, Osman M, Ibrahim A, Charrouf Z, Matthäus B. 2020. Oxidative stability of Opuntia ficus-indica seeds oil blending with Moringa oleifera seeds oil. OCL 27: 53. [Google Scholar]
- Sato ACK, Moraes KEFP, Cunha RL. 2014. Development of gelled emulsions with improved oxidative and pH stability. Food Hydrocoll 34: 184–192. [Google Scholar]
- Silva PM, Cerqueira MA, Martins AJ, Fasolin LH, Cunha RL, Vicente AA. 2022. Oleogels and bigels as alternatives to saturated fats: A review on their application by the food industry. J Am Oil Chem Soc 99: 911–923. [Google Scholar]
- Singh P, Wani AA, Saengerlaub S, Langowski H-C. 2011. Understanding critical factors for the quality and shelf-life of MAP fresh meat: a review. Crit Rev Food Sci Nutr 51: 146–177. [Google Scholar]
- Sivakanthan S 2024. Development and Characterization of Rice Bran Oil and Sesame Oil-Based Oleogels for Healthy Food Applications. Queensland University of Technology. [Google Scholar]
- Sivakanthan S, Fawzia S, Mundree S, Madhujith T, Karim A. 2023. Optimization and characterization of new oleogels developed based on sesame oil and rice bran oil. Food Hydrocoll 142: 108839. [Google Scholar]
- Souad B 2024. Hydrogenated oils and public health: a scientific analysis of trans fats and disease. Braz J Health Rev 7: e74771–e71. [Google Scholar]
- Steel CJ, Carmen Dobarganes M, Barrera-Arellano D. 2005. The influence of natural tocopherols during thermal oxidation of refined and partially hydrogenated soybean oils. Grasas Y Aceites 56: 46–52. [Google Scholar]
- Stoica F, Rațu RN, Veleșcu ID, Stănciuc N, Râpeanu G. 2023. A comprehensive review on bioactive compounds, health benefits, and potential food applications of onion (Allium cepa L.) skin waste. Trends Food Sci Technol 141: 104173. [Google Scholar]
- Sun H, Xu J, Lu X, Xu Y, Regenstein JM, Zhang Y, Wang F. 2022. Development and characterization of monoglyceride oleogels prepared with crude and refined walnut oil. LWT 154: 112769. [Google Scholar]
- Tabibazar M, Hamishekar H, Alizadeh A. 2020. Assessing the feasibility of carnauba wax/adipic acid oleogel application as a shortening replacer in cake. J Food Sci Technol 17: 83–93. [Google Scholar]
- Tan TH, Chan E‐S, Manja M, Tang T‐K, Phuah E‐T, Lee Y‐Y. 2023. Production, health implications and applications of oleogels as fat replacer in food system: a review. J Am Oil Chem Soc 100: 681–697. [Google Scholar]
- Tanislav AE, Pușcaș A, Păucean A, Mureșan AE, Semeniuc CA, Mureșan V, Mudura E. 2022. Evaluation of structural behavior in the process dynamics of oleogel-based tender dough products. Gels 8: 317. [Google Scholar]
- Tanislav AE, Pușcaș A, Mureșan V, Mudura E. 2024. The oxidative quality of bi-, oleo-and emulgels and their bioactives molecules delivery. Crit Rev Food Sci Nutr 64: 8990–9016. [Google Scholar]
- Temkov M, Mureșan V. 2021. Tailoring the structure of lipids, oleogels and fat replacers by different approaches for solving the trans-fat issue—a review. Foods 10: 1376. [Google Scholar]
- Tian H, Fu J, Li L, Yu H, Chen C, Ma X, Lou X. 2025. Impacts of carbohydrate-based fat substitutes on the textural, rheological, microstructural, and sensory characteristics of low-fat processed cheese. LWT: 117673. [Google Scholar]
- Tian Y, Acevedo NC. 2020. Role of supramolecular policosanol oleogels in the protection of retinyl palmitate against photodegradation. RSC Adv 10: 2526–2535. [Google Scholar]
- Wang D, Cheng F, Wang Y, Han J, Gao F, Tian J, Zhang K, Jin Y. 2022. The changes occurring in proteins during processing and storage of fermented meat products and their regulation by lactic acid bacteria. Foods 11: 2427. [Google Scholar]
- Warner RD 2023. The eating quality of meat: IV—Water holding capacity and juiciness.’ in, Lawrie’s meat science (Elsevier). [Google Scholar]
- Willett SA, Akoh CC. 2019. Physicochemical characterization of organogels prepared from menhaden oil or structured lipid with phytosterol blend or sucrose stearate/ascorbyl palmitate blend. Food Funct 10: 180–190. [Google Scholar]
- Wu M, Xiong YL, Chen J. 2011. Rheology and microstructure of myofibrillar protein-plant lipid composite gels: effect of emulsion droplet size and membrane type. J Food Eng 106: 318–324. [Google Scholar]
- Xia X, Zhao Z, Cai W, Li C, Yang F, Yao B, Sun G. 2022. Effects of paraffin wax content and test temperature on the stability of water-in-model waxy crude oil emulsions. Colloids Surf A: Physicochem Eng Aspects 652: 129815. [Google Scholar]
- Yaqoob, N., Rehman, S., Shafiq, N., Mohsin, M., Akbar, A., Ibenmoussa, S., Wondmie, G.F., Bin Jardan, Y.A. and Bourhia, M., 2024. Synthesis and characterization of antioxidant-enriched Moringa oil-based edible oleogel. Open Chemistry, 22(1), p.20240038. [Google Scholar]
- Yılmaz E 2022. Sensory properties and aromatics profile of edible oleogels’. [Google Scholar]
- Yilmaz E, Demirci Ş. 2021. Preparation and evaluation of virgin olive oil oleogels including thyme and cumin spices with sunflower wax. Gels 7: 95. [Google Scholar]
- Yılmaz E, Öğütcü M. 2014. Properties and stability of hazelnut oil organogels with beeswax and monoglyceride. J Am Oil Chem Soc 91: 1007–1017. [Google Scholar]
- Yılmaz E, Öğütcü M. 2015. The texture, sensory properties and stability of cookies prepared with wax oleogels. Food Funct 6: 1194–1204. [Google Scholar]
- Youssef MK, Barbut S. 2009. Effects of protein level and fat/oil on emulsion stability, texture, microstructure and color of meat batters. Meat Sci 82: 228–233. [Google Scholar]
- Zamora R, Hidalgo FJ. 2016. The triple defensive barrier of phenolic compounds against the lipid oxidation-induced damage in food products. Trends Food Sci Technol 54: 165–174. [Google Scholar]
- Zampouni K, Soniadis A, Dimakopoulou-Papazoglou D, Moschakis T, Biliaderis CG, Katsanidis E. 2022. Modified fermented sausages with olive oil oleogel and NaCl-KCl substitution for improved nutritional quality. LWT 158: 113172. [Google Scholar]
- Zhang H 2020. Rice bran wax oleogel in an oil-in-water emulsion system. University of Nottingham. [Google Scholar]
- Zhang Q, Cheng Z, Wang Y, Fu L. 2021. Dietary protein-phenolic interactions: Characterization, biochemical-physiological consequences, and potential food applications. Crit Rev Food Sci Nutr 61: 3589–3615. [Google Scholar]
- Zhang X, Tao N, Wang X, Chen F, Wang M. 2015. The colorants, antioxidants, and toxicants from nonenzymatic browning reactions and the impacts of dietary polyphenols on their thermal formation. Food Funct 6: 345–355. [Google Scholar]
- Zhang X, Guo Y, Liu H, Liang B, He H, Fu X, Sun C, Li X, Ji C. 2023. Preparation, characterization of curdlan-based emulsion micro-gel particles and its application in low-fat pork sausages. LWT 185: 115160. [Google Scholar]
- Zhou M, Li B, Wu A, Hu Z, Liu J, Wang Y, Liu H. 2024. Preparation of a bigel system based on k-carrageenan hydrogel and beeswax oleogel and the effect of starch on the bigel properties. LWT 205: 116516. [Google Scholar]
Current usage metrics show cumulative count of Article Views (full-text article views including HTML views, PDF and ePub downloads, according to the available data) and Abstracts Views on Vision4Press platform.
Data correspond to usage on the plateform after 2015. The current usage metrics is available 48-96 hours after online publication and is updated daily on week days.
Initial download of the metrics may take a while.