Conventional solid fats play a crucial role as an ingredient in many processed foods.
However, these fats contain a high amount of saturated fats and trans fats. Legislations and …

Background Polymeric gels, an important class of soft matter systems, are widely used for
commercial applications particularly in food products (ie, saturated fat replacement). The …

In recent years, wax-based oleogelation has appeared as a new and effective strategy to
structure liquid oil into soft, solid-like systems, which can be exploited as alternatives for …

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

In this paper, six kinds of natural wax, including sunflower wax (SFX), rice bran wax (RBX),
carnauba Brazilian wax (CBX), beeswax (BWX), candelilla wax (CDX), and sugarcane wax …

Oleogel formulation based on soybean oil–carnauba wax was optimized using response
surface methodology to achieve the desired oil binding capacity (OBC), textural and …

Oleogels developed for foods are typically composed of a vegetable oil and a food-grade
oleogelator or a combination of multiple oleogelators. During the last decade, the interest in …

In recent years, there has been a surge of interest in oleogels as a promising low-saturated
and trans fat free alternative to traditional solid fats. However, to date, oleogels made from …

The objective of the study was to evaluate the rheological properties of chia mucilage (CM)
gels as functional ingredient in emulsified meat model systems. Three different …

Thermal and rheological properties of methylcellulose (MC) and hydroxypropyl
methylcellulose (HPMC) hydrogels with chitosan (CHI) were investigated to verify the …