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- W4320497950 abstract "This study aimed to evaluate the influence of gelation and unsaturated fatty acids on the reduced extent of lipolysis between diosgenin (DSG)-based oleogels and oils with various unsaturated fatty acids. Overall, the lipolysis of oleogels was significantly lower than oils. The highest reduced extent of lipolysis (46.23 %) was obtained in linseed oleogels (LOG) while sesame oleogels possessed the lowest (21.17 %). It was suggested LOG discovered the strong van der Waals force to induce the robust gel strength and tight cross-linked network and then increase the contact difficulty between lipase and oils. Correlation analysis revealed that C18:3n-3 was positively correlated with hardness and G' while C18:2n-6 was negative. Thus, the effect on the reduced extent of lipolysis with abundant C18:3n-3 was most significant while that rich in C18:2n-6 was least. These discoveries provided a deepening insight into DSG-based oleogels with various unsaturated fatty acids to design desirable properties." @default.
- W4320497950 created "2023-02-14" @default.
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- W4320497950 date "2023-07-01" @default.
- W4320497950 modified "2023-09-29" @default.
- W4320497950 title "Comparison of diosgenin-vegetable oils oleogels with various unsaturated fatty acids: Physicochemical properties, in-vitro digestion, and potential mechanism" @default.
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- W4320497950 doi "https://doi.org/10.1016/j.foodchem.2023.135663" @default.
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