Peanut sprouts are known to increase their resveratrol content during germination, leading
to cultivation in smart farms. Recently, peanut sprout oil extraction and sales have gained …

This study demonstrates the effectiveness of using oleogels from high oleic sunflower oil
(HOSO) and monoglycerides as solid fat replacers in a sweet bakery product. Firstly, a …

The impact of replacing the sunflower oil in a typical muffin formulation with different protein-
based emulsions was investigated. Fundamental rheological measurements indicated …

The aim of the present study is to characterize the mechanical properties of O/W emulsion
gels stabilized through soy protein isolate (SPI)‐xanthan gum (XG) complex and to elucidate …

This study aimed to reveal the effect of different basic emulsion structures (W/O/W and O/W)
and polysaccharide additions on protein-polysaccharide composite-based emulsion gels …

The aim of this study was to obtain low fat mayonnaise-like emulsion gels using sesame
cake and walnut cake by-products resulting from vegetable oil extraction. The ingredients …

The objective of this study was to evaluate the rheological and physicochemical properties
of four novel emulsion gels as a food matrix to deliver enhanced levels of ω-3 fatty acids. For …

Sunflower oil (SO) oleogel was initially prepared using 5%(w/w) sunflower wax, hydrophobic
(Span 80), or hydrophilic (Tween 80) emulsifiers. This study involved the physicochemical …

Reducing oil/fat content without compromising the structural and sensory quality of food is a
great technical challenge to the food industry. The present work aims to investigate the …

The study aimed to highlight the utilization of gelled emulsion (GE) systems containing
peanut and linseed oils to replace beef fat partially or completely in emulsified sausages …