Polyglycerol polyricinoleate (PGPR) is a synthetic food additive containing a complex
mixture of various esters. In recent years, there has been a growing trend to use PGPR …

This manuscript analyzes the research considering the exploitation of lecithin in
oleogelation. The main objective of the work was to gather, analyze, and extract from the …

Abstract Water-in-oil (W/O) emulsion is promising to design fat-reduced foods for 3D printing.
In this study, oleogel-based W/O emulsion containing 65% water fraction was prepared by …

Multi-functional packaging materials are an important development for food preservation.
Emulsion electrospinning is a novel and simple method that can be used to prepare multi …

This study aimed to assess the feasibility of employing cloud point extraction (CPE) as an
efficient way of extracting polyphenols from peach waste (PW). Four distinct food-grade …

Low stability and bioaccessibility are two unfavourable features that limit the application of
many hydrophobic compounds. In this study, lecithin was complexed with …

In this study, the three-dimensional network system formed by rice bran wax (RBW) was
used as the internal structure, and the external structure formed by soybean protein isolate …

Rice bran wax was added to hemp seed oil (HSO) to prepare oleogel, and hemp seed
protein isolate (HPI)-phosphatidylcholine (PC) was used as the emulsifier to obtain an …

Water-in-oil high internal phase emulsions (W/O-HIPEs) are promising for 3D printing to
design healthy foods with novel shapes and low calories/fats. Oleogel-based W/O-HIPE (O …

In this study, we aimed to prepare stable water-in-oil (W/O) nanoemulsions loaded with a
phenolic-rich aqueous phase from olive cake extract by applying the response surface …