Keywords: Oleogel; Policosanol; Retinyl palmitate; Photostability;
مقالات ISI (ترجمه نشده)
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Keywords: Oleogel; Animal fat; Beef burger; Beeswax;
Keywords: Gamma-oryzanol; Beta-sitosterol; Oleogel; Fat replacer;
Keywords: Organogel; Oleogel; Gel; Rheological properties; Confocal microscopy; Hydrophobic colloidal silica;
Keywords: Self-assembly; Sucrose-esters; Lecithin; Oleogel; Rheology; Microstructure; Surfactants; Synergistic;
Keywords: Non-aqueous foam; Solid particle; Crystalline particle; Contact angle; Oleogel; Organogel;
Keywords: Castor oil; Diisocyanates; Lignin; Oleogel; Rheology; Urethanes;
Keywords: Antioxidant; Castor oil; Eco-friendly lubricating greases; Chitosan derivatives; N-acylated biopolymer; Oleogel
Keywords: Ethycellulose; Oleogel; Surfactant; Mechanical properties; Thermal properties; Storage modulus; Melting;
Keywords: Organogel; Oleogel; Hydrogel; Bigel; Cosmetic emulsion; Olive oil; Monoglycerides of fatty acids;
Keywords: Cellular solid; Monoglyceride; Oleogel; Shortening; Laminate fat; Rheology
Keywords: Ethylcellulose; Oleogel; Scanning electron microscopy; Rheology; Atomic force microscopy
Utilization of foam structured hydroxypropyl methylcellulose for oleogels and their application as a solid fat replacer in muffins
Keywords: Hydroxypropyl methylcellulose; Oleogel; Shortening replacer; Muffin;
Thermodynamic, rheological and structural properties of edible oils structured with LMOGs: Influence of gelator and oil phase
Keywords: Medium-chain triacylglycerol; Long-chain triacylglycerol; Crystallinity; Rheology; Organogel; Oleogel;
Internal and external factors affecting the crystallization, gelation and applicability of wax-based oleogels in food industry
Keywords: Oleogel; Natural waxes; Application, gelation; Crystallization;
Effect of silicone oil on the microstructure, gelation and rheological properties of sorbitan monostearate-sesame oil oleogels
Keywords: Oleogel; Microstructure; Rheology; Sesame oil; Silicone oil; Sorbitan monostearate;
Ethylcellulose oleogels with extra virgin olive oil: the role of oil minor components on microstructure and mechanical strength
Keywords: Extra virgin olive oil; Minor compounds; Ethylcellulose; Oleogel; Atomic force microscopy;
Structure and rheology of oleogels made from rice bran wax and rice bran oil
Keywords: Oleogel; Rice bran wax; Rice bran oil; Wax ester; Crystallization; Rheology;
Organogels as novel ingredients for low saturated fat ice creams
Keywords: Oleogel; Milk cream; Sunflower oil; Fat amount; Phytosterols; ANOVA; analysis of variance; At/A0; ratio between ice cream sample area at different times of melting referred to the area at the initial time; K; consistency coefficient; LSD; Least Significan
Rice bran wax oleogel: A potential margarine replacement and its digestibility effect in rats fed a high-fat diet
Keywords: Oleogel; Rice bran wax; Crystal network; Lipid digestibility; Hypolipidaemic activity; Hypocholesterolaemic activity;
Evaluation of soybean oil-carnauba wax oleogels as an alternative to high saturated fat frying media for instant fried noodles
Keywords: Oil structuring; Oleogel; Frying; Instant fried noodle; Saturated fat;
Potential application of pomegranate seed oil oleogels based on monoglycerides, beeswax and propolis wax as partial substitutes of palm oil in functional chocolate spread
Keywords: Pomegranate seed oil; Chocolate spread; Oleogel; Wax;
Assessing the effectiveness of wax-based sunflower oil oleogels in cakes as a shortening replacer
Keywords: Natural wax; Oleogel; Shortening replacer; Cake;
Exploitation of κ-carrageenan aerogels as template for edible oleogel preparation
Keywords: Oleogel; Hydrogel; κ-carrageenan; Structure; Supercritical CO2 drying; Sorption kinetics;
Influencing the crystallization behavior of binary mixtures of stearyl alcohol and stearic acid (SOSA) using ethylcellulose
Keywords: CGC; critical gelation concentration; EC; ethylcellulose; SOSA; stearyl alcohol/stearic acid; Ethylcellulose; Stearic acid; Stearyl alcohol; Oleogel; Microstructure;
ReviewAdvances in edible oleogel technologies - A decade in review
Keywords: Molecular gel; Organogel; Oleogel; Hardstock fat replacer;
Partial replacement of animal fat by oleogels structured with monoglycerides and phytosterols in frankfurter sausages
Keywords: Sunflower oil; Oleogel; Dynamic rheometry; Frankfurter sausages; Texture profile analysis; Sensory evaluation;
Beeswax organogels: Influence of gelator concentration and oil type in the gelation process
Keywords: Oleogel; Wax; Rheology; Small angle X-ray scattering (SAXS); Crystallinity; Food science
Edible oleogels for the oral delivery of lipid soluble molecules: Composition and structural design considerations
Keywords: Oleogel; Oral delivery; Bioaccessibility; Ethylcellulose; Bioactive; Lipophilic;
Reducing saturated fat with oleogel/shortening blends in a baked product
Keywords: Saturated fat; Shortening; Oleogel; Cookie; Rheology; Wax; Texture; Dough;
Evaluation of canola oil oleogels with candelilla wax as an alternative to shortening in baked goods
Keywords: Oleogel; Canola oil; Candelilla wax; Shortening; Cookie;
High internal phase emulsion gels (HIPE-gels) created through assembly of natural oil bodies
Keywords: Concentrated emulsion; Oil bodies; Assembly; Emulsion gel; Organogel; Oleogel
Thickening properties of several NCO-functionalized cellulose derivatives in castor oil
Keywords: Castor oil; Cellulose derivatives; Isocyanate-functionalized biopolymer; Oleogel; Rheology; Thickener;
A rheological characterisation of an olive oil/fatty alcohols organogel
Keywords: Organogel; Oleogel; Policosanol; Olive oil; Crystallisation; Rheology;
Rheology and thermal degradation of isocyanate-functionalized methyl cellulose-based oleogels
Keywords: Castor oil; Functionalized polymer; Isocyanate; Lubricating grease; Methyl cellulose; Oleogel; Rheology; Thermogravimetry;
Ethylcellulose oleogels: Manufacturing considerations and effects of oil oxidation
Keywords: CO; Canola oil; EC; Ethylcellulose; SMS; Sorbitan monostearate; Ethylcellulose; Oleogel; Oxidation;
Formulation of new biodegradable lubricating greases using ethylated cellulose pulp as thickener agent
Keywords: Kraft cellulosic pulp; Ethyl cellulose; Oleogel; Biodegradable lubricating grease; Rheology
Rheological and mechanical properties of oleogels based on castor oil and cellulosic derivatives potentially applicable as bio-lubricating greases: Influence of cellulosic derivatives concentration ratio
Keywords: Cellulosic derivatives; Ethyl cellulose; Lubricating grease; Oleogel; Rheology
Thermal and mechanical characterization of cellulosic derivatives-based oleogels potentially applicable as bio-lubricating greases: Influence of ethyl cellulose molecular weight
Keywords: Cellulosic derivatives; Ethyl cellulose; Gel-like dispersion; Lubricating grease; Mechanical stability; Oleogel; Rheology
Non-TAG structuring of edible oils and emulsions
Keywords: Organogel; Oleogel; Oil gel; Emulsion; Phytosterol; Oryzanol; Sitosterol; Self assembly; Fibrils; Rheology; X-ray diffraction (XRD); Small-angle X-ray scattering (SAXS)
Effect of thermo-mechanical processing on the rheology of oleogels potentially applicable as biodegradable lubricating greases
Keywords: Bio-based lubricants; Lubricating greases; Oleogel; Processing; Rheology; Vegetable oil;
Structuring of edible oils by alternatives to crystalline fat
Keywords: Organogel; Oleogel; Oil gel; Triacylglycerol (TAG, triglyceride); Diacylglycerol (DAG, diglyceride); Monoacylglycerol (MAG, monoglyceride); Fatty acid; Fatty alcohol; Wax; Sorbitan monostearate (SMS); Lecithin; Sorbitan tristearate (STS); Phytosterol; Ory