1
|
Mileti O, Mammolenti D, Baldino N, Lupi FR, Gabriele D. Starch films loaded with tannin: the study of rheological and physical properties. Int J Biol Macromol 2024; 254:127973. [PMID: 37944713 DOI: 10.1016/j.ijbiomac.2023.127973] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2023] [Revised: 10/17/2023] [Accepted: 11/06/2023] [Indexed: 11/10/2023]
Abstract
Recently, the research on innovative food packaging has been oriented toward biodegradable materials to lower the environmental impact generated by conventional plastics. The films often carry functional additives interacting with the matrix and modifying its physical properties. In this work tannin, a scarcely exploited active additive, was used to obtain potato starch-based films, and its content was optimized on the basis of mechanical and microscopic tests. Rheological measurements were adopted to evaluate the tannin-starch interaction and the microstructure of the film forming solutions (FFSs). Their thickness, color, thermal conductivity, elastic modulus (Eel), elongation at break (EAB), surface wettability and water solubility were evaluated. Furthermore, microstructure was investigated through Fourier-transform infrared spectroscopy (FTIR), polarized light (POM) and scanning electron microscopy (SEM). It was observed that all FFSs behave as weak gels and tannin addition weakens the gel structure and decreases the gelatinization temperature from about 60 °C to 57 °C. Plastic and deformable films (Eel = 1.96 MPa and EAB = 189 %) were obtained at low tannin fractions, whereas, at a higher concentration, stiffer films (Eel = 12 MPa and EAB = 10 %), with hydrophobic behavior were produced. Among the tested tannin fractions, an intermediate value of 1.7 % (w/w) was found to be promising for industrial purposes.
Collapse
Affiliation(s)
- Olga Mileti
- Department of Information, Modeling, Electronics and Systems (D.I.M.E.S.), University of Calabria, Via P. Bucci, Cubo 39C, I-87036 Rende, CS, Italy
| | - Domenico Mammolenti
- Department of Information, Modeling, Electronics and Systems (D.I.M.E.S.), University of Calabria, Via P. Bucci, Cubo 39C, I-87036 Rende, CS, Italy
| | - Noemi Baldino
- Department of Information, Modeling, Electronics and Systems (D.I.M.E.S.), University of Calabria, Via P. Bucci, Cubo 39C, I-87036 Rende, CS, Italy
| | - Francesca Romana Lupi
- Department of Information, Modeling, Electronics and Systems (D.I.M.E.S.), University of Calabria, Via P. Bucci, Cubo 39C, I-87036 Rende, CS, Italy.
| | - Domenico Gabriele
- Department of Information, Modeling, Electronics and Systems (D.I.M.E.S.), University of Calabria, Via P. Bucci, Cubo 39C, I-87036 Rende, CS, Italy
| |
Collapse
|
2
|
Formulation and process investigation of glycerol/starch suspensions for edible films production by tape casting. CHEMICAL PAPERS 2021. [DOI: 10.1007/s11696-021-01956-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
3
|
Effect of carboxylated carbon nanotubes on physicochemical and drug release properties of oleogels. Colloids Surf A Physicochem Eng Asp 2021. [DOI: 10.1016/j.colsurfa.2020.125695] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
|
4
|
Gutiérrez-Luna K, Astiasarán I, Ansorena D. Gels as fat replacers in bakery products: a review. Crit Rev Food Sci Nutr 2021; 62:3768-3781. [PMID: 33412906 DOI: 10.1080/10408398.2020.1869693] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Abstract
Several strategies have been studied to replace or decrease fat content in bakery products aiming improving their nutritional profile. This paper reviewed the effect of different vehiculization systems (hydrogels, emulgels and oleogels) as fat replacers in different types of bakery goods, focusing on technological and nutritional properties of the reformulated products. The most commonly used fat source for replacement purposes were vegetable oils with high monounsaturated fatty acid content, such as olive oil and canola oil (44% of the revised papers used them), whereas high polyunsaturated fatty acid content oils were used in 34% of papers. Oleogelation was the most frequent used method of oil structuring, using waxes and fibers as stabilizers. Reductions of total fat between 19% and 46% and saturated fatty acid between 33% and 87% were achieved, enough to reach the minimum legal limit to state nutrition claims, under the EU legislation, on several products. Sensory evaluation results showed that partially replaced products (<75% replacement) were more appreciated by panelists than fully replaced ones. This review highlights the wide range of alternatives within gel-like fat replacers, that have potential to be applied in different bakery products and the challenge to produce nutritionally enhanced foods and technologically and sensory acceptable.
Collapse
Affiliation(s)
- Katherine Gutiérrez-Luna
- Department of Nutrition, Food Science and Physiology, Faculty of Pharmacy and Nutrition, Universidad de Navarra, IDISNA - Instituto de Investigación Sanitaria de Navarra, Pamplona, Spain
| | - Iciar Astiasarán
- Department of Nutrition, Food Science and Physiology, Faculty of Pharmacy and Nutrition, Universidad de Navarra, IDISNA - Instituto de Investigación Sanitaria de Navarra, Pamplona, Spain
| | - Diana Ansorena
- Department of Nutrition, Food Science and Physiology, Faculty of Pharmacy and Nutrition, Universidad de Navarra, IDISNA - Instituto de Investigación Sanitaria de Navarra, Pamplona, Spain
| |
Collapse
|
5
|
Fayaz G, Calligaris S, Nicoli MC. Comparative Study on the Ability of Different Oleogelators to Structure Sunflower Oil. FOOD BIOPHYS 2019. [DOI: 10.1007/s11483-019-09597-9] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
|
6
|
Gómez-Estaca J, Pintado T, Jiménez-Colmenero F, Cofrades S. Assessment of a healthy oil combination structured in ethyl cellulose and beeswax oleogels as animal fat replacers in low-fat, PUFA-enriched pork burgers. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-019-02281-3] [Citation(s) in RCA: 32] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
|
7
|
da Silva TLT, Arellano DB, Martini S. Use of High‐Intensity Ultrasound to Change the Physical Properties of Oleogels and Emulsion Gels. J AM OIL CHEM SOC 2019. [DOI: 10.1002/aocs.12215] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Affiliation(s)
- Thais Lomonaco Teodoro da Silva
- Department of Food Technology, Faculty of Food EngineeringUniversity of Campinas (Unicamp) PO Box 6121, Cidade Universitária Zeferino Vaz, Campinas‐SP, 13083‐862 Brazil
| | - Daniel Barrera Arellano
- Department of Food Technology, Faculty of Food EngineeringUniversity of Campinas (Unicamp) PO Box 6121, Cidade Universitária Zeferino Vaz, Campinas‐SP, 13083‐862 Brazil
| | - Silvana Martini
- Department of Nutrition, Dietetics and Food ScienceUtah State University Logan UT, 84322 USA
| |
Collapse
|
8
|
Lupi FR, Mancina V, Baldino N, Parisi OI, Scrivano L, Gabriele D. Effect of the monostearate/monopalmitate ratio on the oral release of active agents from monoacylglycerol organogels. Food Funct 2018; 9:3278-3290. [DOI: 10.1039/c8fo00594j] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
GMP/GMS organogels are promising systems for oral delivery in functional or medical foods.
Collapse
Affiliation(s)
- F. R. Lupi
- Department of Information
- Modelling
- Electronics and System Engineering
- (D.I.M.E.S.) University of Calabria
- I-87036 Rende
| | - V. Mancina
- Department of Information
- Modelling
- Electronics and System Engineering
- (D.I.M.E.S.) University of Calabria
- I-87036 Rende
| | - N. Baldino
- Department of Information
- Modelling
- Electronics and System Engineering
- (D.I.M.E.S.) University of Calabria
- I-87036 Rende
| | - O. I. Parisi
- Department of Pharmacy
- Health and Nutritional Sciences
- University of Calabria
- I-87036 Rende
- Italy
| | - L. Scrivano
- Department of Pharmacy
- Health and Nutritional Sciences
- University of Calabria
- I-87036 Rende
- Italy
| | - D. Gabriele
- Department of Information
- Modelling
- Electronics and System Engineering
- (D.I.M.E.S.) University of Calabria
- I-87036 Rende
| |
Collapse
|
9
|
Chaves KF, Barrera-Arellano D, Ribeiro APB. Potential application of lipid organogels for food industry. Food Res Int 2017; 105:863-872. [PMID: 29433283 DOI: 10.1016/j.foodres.2017.12.020] [Citation(s) in RCA: 61] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2017] [Revised: 12/04/2017] [Accepted: 12/08/2017] [Indexed: 01/09/2023]
Abstract
Controversial issues regarding the role of trans fatty acids in food have led to progressive changes in the legislation of several countries to include more information for consumers. In response, the industries decided to gradually replace trans fat in various products with the development of fatty bases of equivalent functionality and economic viability to partially hydrogenated fats, causing, however, a substantial increase in the content of saturated fatty acids in foods. Today, the lipid science aims to define alternatives to a problem that is widely discussed by health organizations worldwide: limit the saturated fat content in food available to the population. In this context, organogels have been indicated as a viable alternative to obtain semi-solid fats with reduced content of saturated fatty acids and compatible properties for food application. The objective of this review was to present the studies that address the lipid organogels as an alternative for food application.
Collapse
Affiliation(s)
- Kamila Ferreira Chaves
- Fats and Oils Laboratory, School of Food Engineering, University of Campinas, 13083-970 Campinas, SP, Brazil.
| | - Daniel Barrera-Arellano
- Fats and Oils Laboratory, School of Food Engineering, University of Campinas, 13083-970 Campinas, SP, Brazil
| | - Ana Paula Badan Ribeiro
- Fats and Oils Laboratory, School of Food Engineering, University of Campinas, 13083-970 Campinas, SP, Brazil
| |
Collapse
|
10
|
Pehlivanoğlu H, Demirci M, Toker OS, Konar N, Karasu S, Sagdic O. Oleogels, a promising structured oil for decreasing saturated fatty acid concentrations: Production and food-based applications. Crit Rev Food Sci Nutr 2017; 58:1330-1341. [PMID: 27830932 DOI: 10.1080/10408398.2016.1256866] [Citation(s) in RCA: 138] [Impact Index Per Article: 19.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
Abstract
Oils and fats are widely used in the food formulations in order to improve nutritional and some quality characteristics of food products. Solid fats produced from oils by hydrogenization, interesterification, and fractionation processes are widely used in different foodstuffs for these aims. In recent years, consumer awareness of relation between diet and health has increased which can cause worry about solid fat including products in terms of their high saturated fatty acid and trans fatty acid contents. Therefore, different attempts have been carried out to find alternative ways to produce solid fat with low saturated fatty acid content. One of the promising ways is using oleogels, structuring oils with oleogelators. In this review, history, raw materials and production methods of the oleogels and their functions in oleogel quality were mentioned. Moreover, studies related with oleogel usage in different products were summarized and positive and negative aspects of oleogel were also mentioned. Considering the results of the related studies, it can be concluded that oleogels can be used in the formulation of bakery products, breakfast spreads, margarines, chocolates and chocolate-derived products and some of the meat products.
Collapse
Affiliation(s)
- Halime Pehlivanoğlu
- a Food Engineering Department , İstanbul Sabahattin Zaim University , Istanbul , Turkey
| | - Mehmet Demirci
- a Food Engineering Department , İstanbul Sabahattin Zaim University , Istanbul , Turkey
| | - Omer Said Toker
- b Food Engineering Department , Chemical and Metallurgical Engineering Faculty, Yıldız Technical University , İstanbul, Turkey
| | - Nevzat Konar
- c Food Engineering Department , Engineering and Architecture Faculty, Siirt University , Siirt , Turkey
| | - Salih Karasu
- b Food Engineering Department , Chemical and Metallurgical Engineering Faculty, Yıldız Technical University , İstanbul, Turkey
| | - Osman Sagdic
- b Food Engineering Department , Chemical and Metallurgical Engineering Faculty, Yıldız Technical University , İstanbul, Turkey
| |
Collapse
|
11
|
Liuzzi R, Preziosi V, Caserta S, Guido S. Development of model systems for in vitro investigation of transdermal transport pathways. CAN J CHEM ENG 2017. [DOI: 10.1002/cjce.22835] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Roberta Liuzzi
- Dipartimento di Ingegneria Chimica dei Materiali e della Produzione Industriale (DICMAPI) Università di Napoli Federico II. P. le Tecchio; 80, 80125 Napoli Italy
- CEINGE Biotecnologie Avanzate; via Gaetano Salvatore, 486; 80145 Napoli Naples Italy
| | - Valentina Preziosi
- Dipartimento di Ingegneria Chimica dei Materiali e della Produzione Industriale (DICMAPI) Università di Napoli Federico II. P. le Tecchio; 80, 80125 Napoli Italy
- CEINGE Biotecnologie Avanzate; via Gaetano Salvatore, 486; 80145 Napoli Naples Italy
| | - Sergio Caserta
- Dipartimento di Ingegneria Chimica dei Materiali e della Produzione Industriale (DICMAPI) Università di Napoli Federico II. P. le Tecchio; 80, 80125 Napoli Italy
- CEINGE Biotecnologie Avanzate; via Gaetano Salvatore, 486; 80145 Napoli Naples Italy
- Consorzio Interuniversitario Nazionale per la Scienza e Tecnologia dei Materiali (INSTM); UdR INSTM Napoli Federico II; P. le Tecchio, 80 80125 Napoli Italy
| | - Stefano Guido
- Dipartimento di Ingegneria Chimica dei Materiali e della Produzione Industriale (DICMAPI) Università di Napoli Federico II. P. le Tecchio; 80, 80125 Napoli Italy
- CEINGE Biotecnologie Avanzate; via Gaetano Salvatore, 486; 80145 Napoli Naples Italy
- Consorzio Interuniversitario Nazionale per la Scienza e Tecnologia dei Materiali (INSTM); UdR INSTM Napoli Federico II; P. le Tecchio, 80 80125 Napoli Italy
| |
Collapse
|
12
|
Lupi FR, Shakeel A, Greco V, Baldino N, Calabrò V, Gabriele D. Organogelation of extra virgin olive oil with fatty alcohols, glyceryl stearate and their mixture. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.11.082] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
|
13
|
Martins AJ, Cerqueira MA, Cunha RL, Vicente AA. Fortified beeswax oleogels: effect of β-carotene on the gel structure and oxidative stability. Food Funct 2017; 8:4241-4250. [DOI: 10.1039/c7fo00953d] [Citation(s) in RCA: 70] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Incorporation of β-carotene in beeswax-based oleogels promoted structural, thermal and rheological changes leading also to different crystalline arrangements.
Collapse
Affiliation(s)
- Artur J. Martins
- Centre of Biological Engineering
- University of Minho
- 4710-057 Braga
- Portugal
| | | | - Rosiane L. Cunha
- Department of Food Engineering
- Faculty of Food Engineering
- University of Campinas
- Campinas
- Brazil
| | - António A. Vicente
- Centre of Biological Engineering
- University of Minho
- 4710-057 Braga
- Portugal
| |
Collapse
|
14
|
The effects of intermolecular interactions on the physical properties of organogels in edible oils. J Colloid Interface Sci 2016; 483:154-164. [DOI: 10.1016/j.jcis.2016.08.009] [Citation(s) in RCA: 64] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2016] [Revised: 08/02/2016] [Accepted: 08/02/2016] [Indexed: 01/29/2023]
|
15
|
Corradini MG, Rogers MA. Molecular gels: improving selection and design through computational methods. Curr Opin Food Sci 2016. [DOI: 10.1016/j.cofs.2016.09.009] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
16
|
Bodennec M, Guo Q, Rousseau D. Molecular and microstructural characterization of lecithin-based oleogels made with vegetable oil. RSC Adv 2016. [DOI: 10.1039/c6ra04324k] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
Lecithin-based oleogels consist of a worm-like entangled fibrous 3D network. Small angle X-ray diffraction suggests that these microfibres are formed by the packing of reverse hexagonal (HII) tubules parallel to the axis of fibres.
Collapse
Affiliation(s)
- Maxime Bodennec
- Ecole Nationale Supérieure de Chimie
- de Biologie et de Physique
- Bordeaux
- France
| | - Qing Guo
- Department of Chemistry and Biology
- Ryerson University
- Toronto
- Canada
| | - Dérick Rousseau
- Department of Chemistry and Biology
- Ryerson University
- Toronto
- Canada
| |
Collapse
|
17
|
Lupi FR, Gentile L, Gabriele D, Mazzulla S, Baldino N, de Cindio B. Olive oil and hyperthermal water bigels for cosmetic uses. J Colloid Interface Sci 2015; 459:70-78. [PMID: 26263497 DOI: 10.1016/j.jcis.2015.08.013] [Citation(s) in RCA: 51] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2015] [Revised: 08/04/2015] [Accepted: 08/05/2015] [Indexed: 11/25/2022]
Abstract
Bigels are biphasic systems produced with an organogel (or oleogel) and a hydrogel mixed together at high shear rates. These systems are promising for different uses, among them the formulation of new cosmetic matrices for cosmetic agents delivery is under investigation. In the present paper, a common cosmetic formulation for skin care was enriched with increasing fractions of monoglycerides of fatty acids/olive oil organogels, in order to understand the rheology and the microstructure of these systems. Small amplitude oscillation tests, NMR-self diffusion analysis, contrast phase microscopy and electric conductivity confirmed that the addition of the organogel caused a microstructural change of the starting material, which turned from O/W to a more complex system where, probably, a matrix-in-matrix structure is present at the highest fractions of added organogel.
Collapse
Affiliation(s)
- F R Lupi
- Department of Information, Modeling, Electronics and System Engineering (D.I.M.E.S.), University of Calabria, Via P. Bucci, Cubo 39C, I-87036 Rende, CS, Italy.
| | - L Gentile
- Department of Chemistry and Chemical Technologies, University of Calabria, Via P. Bucci, Cubo 14D, I-87036 Rende, CS, Italy.
| | - D Gabriele
- Department of Information, Modeling, Electronics and System Engineering (D.I.M.E.S.), University of Calabria, Via P. Bucci, Cubo 39C, I-87036 Rende, CS, Italy.
| | - S Mazzulla
- Department of Biology, Ecology and Earth Science (Di.B.E.S.T.), University of Calabria, Via P. Bucci, Cubo 6C, I-87036 Rende, CS, Italy.
| | - N Baldino
- Department of Information, Modeling, Electronics and System Engineering (D.I.M.E.S.), University of Calabria, Via P. Bucci, Cubo 39C, I-87036 Rende, CS, Italy.
| | - B de Cindio
- Department of Information, Modeling, Electronics and System Engineering (D.I.M.E.S.), University of Calabria, Via P. Bucci, Cubo 39C, I-87036 Rende, CS, Italy.
| |
Collapse
|
18
|
Lupi FR, Gabriele D, Seta L, Baldino N, de Cindio B. Rheological design of stabilized meat sauces for industrial uses. EUR J LIPID SCI TECH 2014. [DOI: 10.1002/ejlt.201400286] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Francesca R. Lupi
- Department of Informatics, Modeling, Electronics and System Engineering; University of Calabria; Rende (CS) Italy
| | - Domenico Gabriele
- Department of Informatics, Modeling, Electronics and System Engineering; University of Calabria; Rende (CS) Italy
| | | | - Noemi Baldino
- Department of Informatics, Modeling, Electronics and System Engineering; University of Calabria; Rende (CS) Italy
| | - Bruno de Cindio
- Department of Informatics, Modeling, Electronics and System Engineering; University of Calabria; Rende (CS) Italy
| |
Collapse
|
19
|
Rousseau D. Trends in structuring edible emulsions with Pickering fat crystals. Curr Opin Colloid Interface Sci 2013. [DOI: 10.1016/j.cocis.2013.04.009] [Citation(s) in RCA: 92] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
|
20
|
Lupi F, Gabriele D, Greco V, Baldino N, Seta L, de Cindio B. A rheological characterisation of an olive oil/fatty alcohols organogel. Food Res Int 2013. [DOI: 10.1016/j.foodres.2013.01.013] [Citation(s) in RCA: 42] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
|
21
|
Lupi FR, Gabriele D, Baldino N, Mijovic P, Parisi OI, Puoci F. Olive oil/policosanol organogels for nutraceutical and drug delivery purposes. Food Funct 2013; 4:1512-20. [DOI: 10.1039/c3fo60259a] [Citation(s) in RCA: 41] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
|
22
|
Sagiri SS, Sethy J, Pal K, Banerjee I, Pramanik K, Maiti TK. Encapsulation of vegetable organogels for controlled delivery applications. Des Monomers Polym 2012. [DOI: 10.1080/15685551.2012.747154] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022] Open
Affiliation(s)
- Sai Sateesh Sagiri
- a Soft Materials & Medical Instrumentation Laboratory, Department of Biotechnology & Medical Engineering , National Institute of Technology , Rourkela-769008, Odisha , India
| | - Jyotirmoy Sethy
- a Soft Materials & Medical Instrumentation Laboratory, Department of Biotechnology & Medical Engineering , National Institute of Technology , Rourkela-769008, Odisha , India
| | - Kunal Pal
- a Soft Materials & Medical Instrumentation Laboratory, Department of Biotechnology & Medical Engineering , National Institute of Technology , Rourkela-769008, Odisha , India
| | - Indranil Banerjee
- b Tissue Engineering Group, Department of Biotechnology & Medical Engineering , National Institute of Technology , Rourkela-769008, Odisha , India
| | - Krishna Pramanik
- b Tissue Engineering Group, Department of Biotechnology & Medical Engineering , National Institute of Technology , Rourkela-769008, Odisha , India
| | - Tapas K. Maiti
- c Department of Biotechnology , Indian Institute of Technology , WB-721302, Kharagpur , India
| |
Collapse
|
23
|
Lupi FR, Gabriele D, Baldino N, Seta L, de Cindio B, De Rose C. Stabilization of meat suspensions by organogelation: A rheological approach. EUR J LIPID SCI TECH 2012. [DOI: 10.1002/ejlt.201200212] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
|
24
|
Lupi F, Gabriele D, Facciolo D, Baldino N, Seta L, de Cindio B. Effect of organogelator and fat source on rheological properties of olive oil-based organogels. Food Res Int 2012. [DOI: 10.1016/j.foodres.2011.11.029] [Citation(s) in RCA: 45] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
|