Novel oleogel formulation based on amaranth oil: Physicochemical characterization
نویسندگان
چکیده
منابع مشابه
Comparative evaluation of structured oil systems: Shellac oleogel, HPMC oleogel, and HIPE gel
In lipid-based food products, fat crystals are used as building blocks for creating a crystalline network that can trap liquid oil into a 3D gel-like structure which in turn is responsible for the desirable mouth feel and texture properties of the food products. However, the recent ban on the use of trans-fat in the US, coupled with the increasing concerns about the negative health effects of s...
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Curcumin, a naturally occurring lipophilic molecule can exert multiple and diverse bioactivities. However, its limited aqueous solubility and extensive presystemic metabolism restrict its bioavailability. Curcumin phytosomes were prepared by a simple solvent evaporation method where free flowing powder was obtained in addition to a newly developed semisolid formulation to increase curcumin cont...
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ژورنال
عنوان ژورنال: Food Science & Nutrition
سال: 2019
ISSN: 2048-7177,2048-7177
DOI: 10.1002/fsn3.1018