Fats and oils in food give them flavor and texture while promoting satiety. Despite the
recommendation to consume predominantly unsaturated lipid sources, its liquid behavior at …

Currently, a large number of scientific articles can be found in the research literature in the
field focusing on the use of oleogels for food formulation to improve their nutritional …

The preparation and properties of novel edible bigel systems based on olive oil oleogels
structured with 15% monoglycerides and different hydrogels formed with 8, 10 or 12 …

Edible coatings provide an alternative way to reduce packaging requirements and extend
the shelf life of foods by delaying oxidation and microbial spoilage. Hydrogels, oleogels and …

Waxes and monoglycerides (MGs) added in edible oils form oleogels that can be used as an
alternative structured fat, providing healthier substitutes to saturated and trans fats in foods …

The processed meat product industry is showing a full bloom and is witnessing an
increasing trend in consumption due to worldwide popularity of these products. However, a …

The aim of this study was to investigate the impact of the addition of a non-gelling non-ionic
surfactant, Tween 20 (Tw20), at varying weight ratios with monoglycerides, MGs (0–20 g …

Green onion (Allium fistulosum L.) is a perennial herb with a characteristic allium aroma.
Meanwhile, fried green onion oil has a rich flavor that is popular in traditional Chinese …

The aim of this study was to investigate the impact of ultrasonication on the formation of
crystalline network of monoglycerides (MGs) and Tween 20 (Tw20) in a continuous matrix of …

Bigels prepared with olive oil oleogels admixed with κ-carrageenan or κ-carrageenan and
gelatin hydrogels (BG1 and BG2, respectively) were characterized with respect to …