Oleochemistry, Molecule and Polymer science

OLEO-001: Styrene-free Thermosetting Resins from Vegetable Oils
Research and application of biopolymers is an ever increasing field due to both environmental and socio-economical reasons. Among the pursued ways…

OLEO-002: New Surfactants from Agro-industry Side Streams
Sugar fatty acid esters (SFAEs) are amphiphilic compounds widely employed as active ingredients in several market sectors for the preparation of food…

OLEO-003: Designing of Bigels as Fat Alternatives in Confectionery Products
The aim of this research was to develop and characterize some bigels, in order to use them as a fat replacing systems in confectionery products…

OLEO-004: Sustainable Synthesis of Amino Acid-based Multi-component Surfactants via Diels-Alder Reaction
Surfactants play an indispensable role in many areas of industrial processes including detergents, food and pharmaceutical additives or cosmetic ingredients..

OLEO-005: Sustainable Synthesis Strategies towards Amino Acid based Surfactants
Surfactants with acyl-amino or lipopeptide structure are mild and environmentally friendly and used for example in baby shampoos. However the technical synthesis relies…

OLEO-006: Optimization of the formulation and process of oleogels for food using Response Surface Methodology (RSM)
Edible oleogels are a promising technology for the food industry as a substitute for saturated and hydrogenated fats. This involves structuring oils that are naturally…

OLEO-007: Instrumental assessment of selected chemical properties of oil extracted from raw and roasted oats
Oats rank around sixth in the world cereal production statistics following wheat, maize, rice, barley and sorghum. They are a good source of protein, fiber, minerals…