Current trends are shifting away from using synthetic compounds in favor of discovering new
natural component sources that will allow them to create goods that are healthful …

The growing awareness of the adverse health effects of trans‐fats and saturated fats are
driving researchers to seek healthy alternatives. A promising strategy to structure liquid oil …

There is currently an increasing trend in the consumption of meat analogs and fat substitutes
due to the health hazards by excessive consumption of meat. Simulating the texture and …

Background Excessive intake of fat was a risk factor for chronic diseases like obesity,
diabetes, and metabolic syndrome. However, removing fat from foods was challenging …

Oleogels or, more precisely, non-triglyceride structured lipid phases have been researched
excessively in the last decade. Yet, no comprehensive knowledge base has emerged …

Legume-derived proteins present an opportunity to replace existing animal-source protein in
various applications. Those proteins are abundant, relatively lowcost, sustainable, not highly …

Background The link between human health and high-calorie diets has prompted the food
industry to develop low-calorie foods and fat replacers. Fat replacers are classified into …

In this study, soybean oil-based oleogels were prepared using soy-protein isolate (SPI) and
glycerol monolaurate (GML) in an emulsion-template approach. The rheological, texture …

Many baked products, except for bread,(ie, cakes, cookies, laminated pastries, and so on)
generally contain high levels of fat in their formulas and they require different bakery fats that …

Croissants are made using solid fats that predominantly contain saturated fatty acids and
trans fatty acids. In this study, an oleogel consisting of sunflower oil structured with …