The addition of small amounts of a secondary fluid to a suspension can, through the
attractive capillary force, lead to particle bridging and network formation. The capillary …

Heat resistant chocolate (HRC) which can retain the desired texture and mouthfeel in
tropical and subtropical climatic conditions has become a major research area in the …

Edible oleogels have gained popularity as an approach for formulating food products,
profiting from improving nutritional profiles related to health-related concerns, and playing …

Oleogels are expected to replace unhealthy solid and semi-solid fats in the food industry
due to their promising health and environmental impacts. However, to bring the benefits of …

Food-grade oleogels may be used as edible inks in 3D food printing applications. However,
there is currently a lack of simple and robust methods of fabricating oleogel-based edible …

Abstract Old Masters like Botticelli used paints containing mixtures of oils and proteins, but
“how” and “why” this was done is still not understood. Here, egg yolk is used in combination …

A new strategy to fabricate edible oleogels had been developed in this work, using natural
cellulose particles as gelator and water as secondary fluid. Effect of the content of cellulose …

Oleogels have been proposed as suitable systems for replacing unhealthy saturated fats in
food preparations. This study aimed to structure sunflower oil through capillary suspensions …

In this study, we found that treatment with cold plasma influenced the wetting properties of
soy protein isolate and milk protein concentrate powders. Cold plasma treatment …

The mechanical properties of a suspension can be dramatically altered by adding a small
amount of a secondary fluid that is immiscible with the bulk phase. The substantial changes …