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Results

 

RESULTS

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Results

Available 

Published Papers

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  • INVESTIGATING THE COMPLETE REPLACEMENT OF CONVENTIONAL FAT WITH OLEOGEL ON THE STRUCTURAL BEHAVIOR OF FIVE DIFFERENT PASTRY PRODUCTS (2024), Șandru B, Tanislav AE, Man SM, Pușcaș A, Mureșan AE, Păucean A, Mureșan V, Mudura E, Eur Food Res Technol 250, 1933–1947. (IF = 3) 

https://doi.org/10.1007/s00217-024-04500-4

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  • GRAPE SEED OIL STRUCTURAL CHANGES AND PHENOLICS DYNAMICS AS INFLUENCED BY OLEOGELATION AND EMULSIFICATION AS PROCESSING CONDITIONS (2025) Lazăr RA, Pușcaș A, Mureșan EA, Tanislav AE, Ranga F, Mureșan V, Food Sci Technol. (IF = 1.952) 

https://doi.org/10.1007/s13197-025-06421-w

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  • THE OXIDATIVE QUALITY OF BI-, OLEO- AND EMULGELS AND THEIR BIOACTIVES MOLECULES DELIVERY (2024), Tanislav AE, Pușcaș A, Mureșan V, Mudura E, Critical Reviews in Food Science and Nutrition  64(25), pp.8990-9016 (IF = 7.3) 

https://doi.org/10.1080/10408398.2023.2207206

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  • EVALUATION OF STRUCTURAL BEHAVIOR IN THE PROCESS DYNAMICS OF OLEOGEL-BASED TENDER DOUGH PRODUCTS (2022), Tanislav AE, Pușcaș A, Păucean A, Mureșan AE, Semeniuc CA, Mureșan V, Mudura E Gels 2022, 8(5), 317; (ISI Web of Science; Red zone, Q1; Impact factor IF = 4.432) 

https://doi.org/10.3390/gels8050317

 

  • THE FEASIBILITY OF SHELLAC WAX EMULSION OLEOGELS AS LOW FAT SPREADS ANALYZED BY MEANS OF MULTIDIMENSIONAL STATISTICAL ANALYSIS (2022), Pușcaș A, Mureșan V, Gels 2022, 8(11), 749 (IF = 4.432) 

​https://doi.org/10.3390/gels8110749

 

  • WALNUT OIL OLEOGELS AS MILK FAT REPLACING SYSTEM FOR COMMERCIALLY AVAILABLE CHOCOLATE BUTTER (2022) Pușcaș A, Tanislav AE, Mureșan AE, Fărcaș AC, Mureșan V, Gels, 8(10), 613 (IF = 4.432) 

https://doi.org/10.3390/gels8100613

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  • CHANGES IN LIPID COMPOSITION AND OXIDATIVE STATUS DURING RIPENING OF GOUDA-TYPE CHEESE AS INFLUENCED BY ADDITION OF LAVENDER FLOWER POWDER (2022), Semeniuc CA, Mandrioli M, Socaci BS, Socaciu MI, Fogarasi M, Podar AS, Jimborean AM, Mureșan V, Ionescu SR, Roschi TG, International Dairy Journal, 133, 105427 (IF = 3.572) 

https://doi.org/10.1016/j.idairyj.2022.105427

 

  • COLD PRESSED PUMPKIN SEED OIL FATTY ACIDS, CAROTENOIDS, VOLATILE COMPOUNDS PROFILES AND INFRARED FINGERPRINTS AS AFFECTED BY STORAGE TIME AND WAX BASED OLEOGELATION (2023), Pușcaș A, Mureșan A, Socaci S, Dulf F, Muste S, Fetea F, Semeniuc C, Bunea A, Mureșan V, Pintea A, Journal of the Science of Food and Agriculture, 103(2), pp.680-691, (IF = 4.1) 

​https://doi.org/10.1002/jsfa.12180

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International Conferences​

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  • Designing of Bigels as Fat Alternatives in Confectionery Products.  Anda Tanislav. Elena Mudura, Vlad Muresan EuroFed Lipid Congress, 17-20 Septembrie 2023, Poznan, Polonia; Poster presentation- OLEO-003

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  • Comparison of structural behavior in the process dynamics of three different oleogel based meat products The 23rd International Conference Life Science for Sustainable Development, 26-28 Septembrie 2024, Cluj Napoca, România; Oral presentation

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  • Novel strategies to address the trans and saturated-fat issue in pastry, meat and confectionery products 6th Food Structure and Functionality Symposium: Meeting the sustainability challenge, 6-9 October 2024, Bruges, Belgium, Poster presentation- P3.10

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  • Oleogels phase impacts the manufacturing of meat products and improve their nutritional profile Anda Tanislav. Elena Mudura,  Vlad Muresan The 22nd International Conference Life Science for Sustainable Development, 28-30 Septembrie 2023, Cluj Napoca, România; Poster presentation-FST32​​

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  • THE INFLUENCE OF CONVENTIONAL FAT REPLACEMENT ON THE STRUCTURAL BEHAVIOR OF FIVE DIFFERENT PASTRY PRODUCTS IN THE DYNAMICS OF THE TECHNOLOGICAL PROCESS; Anda E. TANISLAV, Bianca ȘANDRU, Simona M. MAN, Andreea PUȘCAȘ, Andruța E. Mureșan, Adriana PĂUCEAN, Vlad MUREȘAN, Elena MUDURA    The 21 st International Conference ”LIFE SCIENCES FOR SUSTAINABLE DEVELOPMENT” 15th–17th September, 2022

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  • EVALUATION OF STRUCTURAL BEHAVIOR WHEN REPLACING ANIMAL FAT WITH VEGETABLE OIL IN VIENNA SAUSAGES; Anda E. TANISLAV, Dorin ȚIBULCĂ, Vlad MUREȘAN, Elena MUDURA    The 21 st International Conference ”LIFE SCIENCES FOR SUSTAINABLE DEVELOPMENT” 15th–17th September, 2022

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  • ​EVALUATION OF STRUCTURAL BEHAVIOR WHEN PARTIAL REPLACING ANIMAL FAT WITH OLEOGELS IN BOLOGNA SAUSAGES; Anda Elena TANISLAV, Dorin ȚIBULCĂ, Vlad MUREȘAN, Elena MUDURA5th ISEKI-Food E-conference; Current food innovation trends: the texture and consumer perception perspective; 23-25 November 2022

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  • EMULSION OLEOGELS OPTIMIZED BY MEANS OF SURFACE RESPONSE METHODOLOGY FOR APPLICATION IN FOODS (2022) Pușcaș A, Tasnislav A, Mureșan AE, Mureșan V, International Conference „2022 Multidisciplinary Conference on Sustainable Development”, 26 - 27 May 2022, Timișoara, Romania

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  • THE OXIDATIVE QUALITY OF BI-, OLEO- AND EMULGELS AND BIOACTIVES DELIVERY IN FOOD (2022) Tanislav AE, Pușcaș A, Mureșan V, Mudura E, International Conference „2022 Multidisciplinary Conference on Sustainable Development”, 26 - 27 May 2022, Timișoara, Romania
     

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RESULTS 2021

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Published Papers

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  • APPLICATION OF ANALYTICAL METHODS FOR THE COMPREHENSIVE ANALYSIS OF OLEOGELS—A Review, (2021), Pușcaș A, Mureșan V*, Muste S   Polymers, 13(12):1934 (ISI Web of Science; Red zone, Q1; Impact factor IF = 4.329) https://doi.org/10.3390/polym13121934

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  • TAILORING THE STRUCTURE OF LIPIDS, OLEOGELS AND FAT REPLACERS BY DIFFERENT APPROACHES FOR SOLVING THE TRANS-FAT ISSUE —A Review, Temkov M, Mureșan V*, Foods, 2021, 10(6):1376 (ISI Web of Science; Yellow zone, Q2; Impact factor IF = 4.35) https://doi.org/10.3390/foods10061376

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  • ANCIENT WHEAT SPECIES: BIOCHEMICAL PROFILE AND IMPACT ON SOURDOUGH BREAD CHARACTERISTICS—A Review, (2021), Șerban LR, Păucean A, Man SM, Chiş MS, Mureşan V*, Processes, 9(11), 2008; (ISI Web of Science Q3 Impact factor IF = 2.847) https://doi.org/10.3390/pr9112008

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  • PRELIMINARY RESULTS FOR IMPROVING THE COLLOIDAL STABILITY OF SUNFLOWER TAHINI AND HALVA PRODUCTS BY WAX BASED OLEOGELATION MECHANISM, (2021), Tanislav AE, Pușcaș A, Mureșan A, Marțiș G, Marc (Vlaic) R, Vlad Mureșan V*, Bulletin UASVM FST, 78(2):84-92 (ISI Web of Science)  http://dx.doi.org/10.15835/buasvmcn-fst:2021.0010

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International Conferences​

  • Poster Presentation „EVALUATING THE POTENTIAL OF OLEOGELS AS MILK FAT REPLACING SYSTEM IN A BREAKFAST SPREAD FORMULATION”, (2021), Andreea PUŞCAŞ, Maria GONŢA, Anda TANISLAV, Georgiana MARTIS, Andruţa Elena MUREŞAN, Romina Alina (VLAIC) MARC, Vlad MUREŞAN*, The 20th International Conference, ”LIFE SCIENCES FOR SUSTAINABLE DEVELOPMENT” 23rd– 24th September, 2021 Cluj-Napoca, Romania

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  • Oral Presentation „APPLICATION OF ANALYTICAL METHODS FOR THE COMPREHENSIVE ANALYSIS OF OLEOGELS AND THEIR APPLICATION IN FOODS” (2021), Andreea PUŞCAŞ, Vlad MUREŞAN* and Sevastiţa MUSTE, The 20th International Conference, ”LIFE SCIENCES FOR SUSTAINABLE DEVELOPMENT” 23rd– 24th September, 2021 Cluj-Napoca, Romania

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  • Poster Presentation „PRELIMINARY RESULTS FOR IMPROVING THE COLLOIDAL STABILITY OF SUNFLOWER TAHINI AND HALVA PRODUCTS BY WAX BASED OLEOGELATION MECHANISM” (2021) Anda Elena TANISLAV, Andreea PUȘCAȘ, Andruța MUREȘAN, Georgiana MARȚIȘ (PETRUȚ), Romina MARC (VLAIC), Vlad MUREȘAN*, The 20th International Conference, ”LIFE SCIENCES FOR SUSTAINABLE DEVELOPMENT” 23rd– 24th September, 2021 Cluj-Napoca, Romania

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  • Poster Presentation „EVALUATION OF STRUCTURAL BEHAVIOR IN THE PROCESS DYNAMICS OF OLEOGEL BASED TENDER DOUGH PRODUCTS”, (2021), Anda Elena TANISLAV, Andreea PUȘCAȘ, Adriana PĂUCEAN, Elena MUDURA, Vlad MUREȘAN* , The 4th edition of the ISEKI E-conferences "Food texture, quality, safety and Biosecurity in the global Bioeconomy"10-12 November 2021, ISEKI-Food Association AUSTRIA - Integrating Food Science and Engineering Knowledge Into the Food Chain.

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AWARDS

  • 2 Published papers on Red Q1 and Yellow Q2 Zone were awarded by UEFISCDI in PRECISI 2021 competition

  • 1st Prize - USAMV Students Symposium - master student Anda Tanislav; Supervisors: Conf. Dr. Vlad Muresan; Drd. Andreea Puscas

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RESULTS 2020

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Brief presentation

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  • a new project web site was developed

  • several structured lipids were explored for the replacement of conventional fat

  • relevant lipid structurants were selected and used for the improvement of a confectionery product

Published Papers

 

G MARȚIȘ, S MUSTE,  A MUREȘAN, R VLAIC, A POP, R UNGUR, A PUȘCAȘ, E BORDEAN, V MUREȘAN* (2020) GELLED CONFECTIONERY PRODUCT SUPPLEMENTED WITH GUARANA (Paullinia cupana Kunth) POWDER. DEVELOPMENT AND CHARACTERIZATION, Hop and Medicinal Plants, ISSN 2360-0179 print, ISSN 2360-0187 electronic

*corresponding author

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