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 …

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 …

To fabricate low‐saturation and low‐digestion oleogels for diet adjustment, diacylglycerol‐
diosgenin (DAG‐DSG) oleogels were prepared, and in vitro digestibility was investigated …

As vanaspati fat is highly consumed in many countries, the aim of the present study was to
produce and optimize low‐saturated oleogel vanaspati based on sunflower oil by using 2 …

Small‐angle and ultra‐small angle scattering are powerful techniques that are able to reveal
structure on the nanometre to micron length scales. These methods are naturally …

Food gels play a crucial role in the texture, stability, and sensory attributes of a wide range of
food products. Food gels are three-dimensional networks of biopolymers, such as proteins …

Understanding rheological and mechanical properties of fat mimetics is essential for
developing and applying these systems in food products. Indeed, viscosity, elasticity and …

Roselle flower is an edible flower with health-beneficial bioactive compounds. In this study,
red and purple roselle calyces were dried by foam-mat drying with different hydrophilic …