Multipoint mapping for imaging of semi-solid materials

2003 ◽  
Vol 160 (2) ◽  
pp. 144-150 ◽  
Author(s):  
M.A Fernández-Seara ◽  
S.L Wehrli ◽  
F.W Wehrli
Keyword(s):  
Solid Materials ◽  
Semi Solid ◽  
Multipoint Mapping

scholarly journals Epithelial Coating Mechanisms by Semi-Solid Materials: Application to Microbicide Gels

2010 ◽  
Vol 98 (3) ◽  
pp. 604a ◽  
Author(s):  
Andrew J. Szeri ◽  
Su Chan Park ◽  
Savas Tasoglu ◽  
Stephane Verguet ◽  
Alex Gorham ◽  
...  
Keyword(s):  
Solid Materials ◽  
Semi Solid ◽  
Microbicide Gels

The Terzaghi-Voigt combined model for constant-pressure consolidation of filter cakes and homogeneous semi-solid materials

1986 ◽  
Vol 41 (12) ◽  
pp. 3213-3218 ◽  
Author(s):  
Mompei Shirato ◽  
Toshiro Murase ◽  
Masashi Iwata ◽  
Shuji Nakatsuka
Keyword(s):  
Constant Pressure ◽  
Solid Materials ◽  
Combined Model ◽  
Semi Solid ◽  
Filter Cakes

Characterization of Semi-solid Materials made with a Dairy Phospholipid Isolate

2020 ◽  
Author(s):  
Zachary Cooper ◽  
Robert Ward ◽  
Casey Simmons ◽  
Silvana Martini
Keyword(s):  
Solid Materials ◽  
Semi Solid

scholarly journals Oleogel-Based Systems for the Delivery of Bioactive Compounds in Foods

Gels ◽  
2021 ◽  
Vol 7 (3) ◽  
pp. 86
Author(s):  
Tiago C. Pinto ◽  
Artur J. Martins ◽  
Lorenzo Pastrana ◽  
Maria C. Pereira ◽  
Miguel A. Cerqueira
Keyword(s):  
Bioactive Compounds ◽  
Food Industry ◽  
Large Fraction ◽  
Point Of View ◽  
Solid Materials ◽  
Innovative Products ◽  
Semi Solid

Oleogels are semi-solid materials containing a large fraction of liquid oil entrapped in a network of structuring molecules. In the food industry, these formulations can be used to mimic fats and to deliver bioactive compounds. In the last decade, there has been increasing interest in these structures, not only from a scientific point of view, i.e., studying new molecules, methodologies for gelification, and new structures, but also from a technological point of view, with researchers and companies exploring these structures as a way to overcome certain challenges and/or create new and innovative products. One of the exciting applications of oleogels is the delivery of functional molecules, where the incorporation of oil-soluble functional compounds can be explored not only at the macroscale but also at micro- and nanoscales, resulting in different release behaviors and also different applications. This review presents and discusses the most recent works on the development, production, characterization, and applications of oleogels and other oleogel-based systems to deliver functional molecules in foods.

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