Recent trends in oil structuring using hydrocolloids

Fabrication of Oleogels via a Facile Method by Oil Absorption in the Aerogel Templates of Protein–Polysaccharide Conjugates

(2020) Kailun Chen et al.   ACS Applied Materials & Interfaces

High Internal Phase Oil-in-Water Pickering Emulsions Stabilized by Chitin Nanofibrils: 3D Structuring and Solid Foam 

(2020) Ya Zhu et al.   ACS Applied Materials & Interfaces

Novel gel-like Pickering emulsions stabilized solely by hydrophobic starch nanocrystals

(2020) Siqiao Chang et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Fabrication and application of starch-based aerogel: Technical strategies

(2020) Qinyue Zheng et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Edible pickering high internal phase emulsions stabilized by soy glycinin: Improvement of emulsification performance and pickering stabilization by glycation with soy polysaccharide

(2020) Ze-Zhou Hao et al.   FOOD HYDROCOLLOIDS

High internal phase emulsions (HIPE) using pea protein and different polysaccharides as stabilizers

(2020) Eliana Marcela Vélez-Erazo et al.   FOOD HYDROCOLLOIDS

Pickering emulsion hydrogel as a promising food delivery system: Synergistic effects of chitosan Pickering emulsifier and alginate matrix on hydrogel stability and emulsion delivery

(2020) Hui-Peng Lim et al.   FOOD HYDROCOLLOIDS

Structural characterization of oleogels from whey protein aerogel particles

(2020) S. Plazzotta et al.   FOOD RESEARCH INTERNATIONAL

Feasibility of hydroxypropyl methylcellulose oleogel as an animal fat replacer for meat patties

(2019) Imkyung Oh et al.   FOOD RESEARCH INTERNATIONAL

Fabrication and Characterization of Novel Water-Insoluble Protein Porous Materials Derived from Pickering High Internal-Phase Emulsions Stabilized by Gliadin–Chitosan-Complex Particles

(2019) Fu-Zhen Zhou et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Emulsifying properties of food by-products: Valorizing apple pomace and oat bran

(2019) D. Huc-Mathis et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

Dietary total fat, fatty acids intake, and risk of cardiovascular disease: a dose-response meta-analysis of cohort studies

(2019) Yongjian Zhu et al.   Lipids in Health and Disease

Edible oleogels: How suitable are proteins as a structurant?

(2019) Elke Scholten   Current Opinion in Food Science

Pickering Emulsions for Food and Drinks

(2019) Brent S Murray   Current Opinion in Food Science

Ultrastable Water-in-Oil High Internal Phase Emulsions Featuring Interfacial and Biphasic Network Stabilization

(2019) Michelle C. Lee et al.   ACS Applied Materials & Interfaces

Nanostructured soy proteins: Fabrication and applications as delivery systems for bioactives (a review)

(2019) Chuan-He Tang   FOOD HYDROCOLLOIDS

Interfacial and enhanced emulsifying behavior of phosphorylated ovalbumin

(2019) Shitao Tang et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Towards new food emulsions: designing the interface and beyond

(2019) Claire Berton-Carabin et al.   Current Opinion in Food Science

Oil structuring using polysaccharides

(2019) Maya Davidovich-Pinhas   Current Opinion in Food Science

Physicochemical Properties of Foam‐Templated Oleogel Based on Gelatin and Xanthan Gum

(2019) Maryam abdollahi et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Electrospinning of bilayer emulsions: The role of gum Arabic as a coating layer in the gelatin-stabilized emulsions

(2019) Cen Zhang et al.   FOOD HYDROCOLLOIDS

Fabrication and characterization of Pickering High Internal Phase Emulsions (HIPEs) stabilized by chitosan-caseinophosphopeptides nanocomplexes as oral delivery vehicles

(2019) Xiao-Nan Huang et al.   FOOD HYDROCOLLOIDS

Fabrication of OSA Starch/Chitosan Polysaccharide-Based High Internal Phase Emulsion via Altering Interfacial Behaviors

(2019) Chi Yan et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Monodisperse highly ordered chitosan/cellulose nanocomposite foams

(2019) Sébastien Andrieux et al.   COMPOSITES PART A-APPLIED SCIENCE AND MANUFACTURING

Physical and tribological properties of high internal phase emulsions based on citrus fibers and corn peptides

(2019) Qijun Ruan et al.   FOOD HYDROCOLLOIDS

Structure of oleogels from κ-carrageenan templates as affected by supercritical-CO2-drying, freeze-drying and lettuce-filler addition

(2019) S. Plazzotta et al.   FOOD HYDROCOLLOIDS

Structuring of water-in-oil emulsions using controlled aggregation of polysaccharide in aqueous phases

(2019) Shahid Iqbal et al.   JOURNAL OF FOOD ENGINEERING

One-step preparation of high internal phase emulsions using natural edible Pickering stabilizers: Gliadin nanoparticles/gum Arabic

(2019) Li Ma et al.   FOOD HYDROCOLLOIDS

Universal and simple method for facile fabrication of sustainable high internal phase emulsions solely using meat protein particles with various pH values

(2019) Ruren Li et al.   FOOD HYDROCOLLOIDS

Novel edible pickering high-internal-phase-emulsion gels efficiently stabilized by unique polysaccharide-protein hybrid nanoparticles from Okara

(2019) Tao Yang et al.   FOOD HYDROCOLLOIDS

The development of a direct approach to formulate high oil content zein-based emulsion gels using moderate temperatures

(2019) Ina Nephomnyshy et al.   FOOD HYDROCOLLOIDS

Investigation of Carrageenan Aerogel Microparticles as a Potential Drug Carrier

(2018) Rana M. Obaidat et al.   AAPS PHARMSCITECH

Biopolymer Aerogels and Foams: Chemistry, Properties, and Applications

(2018) Shanyu Zhao et al.   ANGEWANDTE CHEMIE-INTERNATIONAL EDITION

The Potential of Waxes to Alter the Microstructural Properties of Emulsion-Templated Oleogels

(2018) Iris Tavernier et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Structuring Edible Oils with Hydrocolloids: Where Do we Stand?

(2018) Ashok R. Patel   Food Biophysics

Effects of thickening agents on the formation and properties of edible oleogels based on hydroxypropyl methyl cellulose

(2018) Zong Meng et al.   FOOD CHEMISTRY

Pickering high internal phase emulsions stabilized by protein-covered cellulose nanocrystals

(2018) Fu Liu et al.   FOOD HYDROCOLLOIDS

Tailor made protein based aerogel particles from egg white protein, whey protein isolate and sodium caseinate: Influence of the preceding hydrogel characteristics

(2018) Christian Kleemann et al.   FOOD HYDROCOLLOIDS

Utilization of foam structured hydroxypropyl methylcellulose for oleogels and their application as a solid fat replacer in muffins

(2018) Im Kyung Oh et al.   FOOD HYDROCOLLOIDS

Macro-micro structure characterization and molecular properties of emulsion-templated polysaccharide oleogels

(2018) Zong Meng et al.   FOOD HYDROCOLLOIDS

Surface modification improves fabrication of pickering high internal phase emulsions stabilized by cellulose nanocrystals

(2018) Qiu-Hong Chen et al.   FOOD HYDROCOLLOIDS

Interfacial and emulsifying properties of mealworm protein at the oil/water interface

(2018) Joanne Gould et al.   FOOD HYDROCOLLOIDS

Preparation of porous polymer materials using water-in-oil gel emulsions as templates

(2018) Koichi Hori et al.   POLYMER INTERNATIONAL

Formation of shelf stable Pickering high internal phase emulsions (HIPE) through the inclusion of whey protein microgels

(2018) Somayeh Zamani et al.   Food & Function

High internal phase emulsion (HIPE)-templated biopolymeric oleofilms containing an ultra-high concentration of edible liquid oil

(2018) Wahyu Wijaya et al.   Food & Function

Edible oleogels: an opportunity for fat replacement in foods

(2018) Artur J. Martins et al.   Food & Function

Novel Pickering High Internal Phase Emulsion Gels Stabilized Solely by Soy β-Conglycinin

(2018) Yan-Teng Xu et al.   FOOD HYDROCOLLOIDS

Ovalbumin as an Outstanding Pickering Nanostabilizer for High Internal Phase Emulsions

(2018) Yan-Teng Xu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Life cycle assessment of supercritical impregnation: Starch aerogel + α-tocopherol tablets

(2018) Iolanda De Marco et al.   JOURNAL OF SUPERCRITICAL FLUIDS

Stability, rheology, and β-carotene bioaccessibility of high internal phase emulsion gels

(2018) Wei Liu et al.   FOOD HYDROCOLLOIDS

Biopolymeric-based emulsions and their effects during processing, digestibility and bioaccessibility of bioactive compounds in food systems

(2018) Anil Kumar Anal et al.   FOOD HYDROCOLLOIDS

Development of antioxidant Pickering high internal phase emulsions (HIPEs) stabilized by protein/polysaccharide hybrid particles as potential alternative for PHOs

(2017) Tao Zeng et al.   FOOD CHEMISTRY

Structure of starch aerogel as affected by crosslinking and feasibility assessment of the aerogel for an anti-fungal volatile release

(2017) Negar Abhari et al.   FOOD CHEMISTRY

Emulsion-templated liquid oil structuring with soy protein and soy protein: κ-carrageenan complexes

(2017) Iris Tavernier et al.   FOOD HYDROCOLLOIDS

Exploitation of κ-carrageenan aerogels as template for edible oleogel preparation

(2017) Lara Manzocco et al.   FOOD HYDROCOLLOIDS

Biopolymer-based particles as stabilizing agents for emulsions and foams

(2017) Eric Dickinson   FOOD HYDROCOLLOIDS

Protein oleogels from heat-set whey protein aggregates

(2017) Auke de Vries et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

A healthy approach to dietary fats: understanding the science and taking action to reduce consumer confusion

(2017) Ann G. Liu et al.   Nutrition Journal

Functional colloids from proteins and polysaccharides for food applications

(2017) Wahyu Wijaya et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

High internal phase emulsions stabilized solely by whey protein isolate-low methoxyl pectin complexes: effect of pH and polymer concentration

(2017) Wahyu Wijaya et al.   Food & Function

Whey protein aerogel as blended with cellulose crystalline particles or loaded with fish oil

(2016) Maede Ahmadi et al.   FOOD CHEMISTRY

Hydroxypropyl methylcellulose and methylcellulose structured oil as a replacement for shortening in sandwich cookie creams

(2016) Rachel Tanti et al.   FOOD HYDROCOLLOIDS

Oil stabilization of natural peanut butter using food grade polymers

(2016) Rachel Tanti et al.   FOOD HYDROCOLLOIDS

Food-grade particles for emulsion stabilization

(2016) Iris Tavernier et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Recent advances on food-grade particles stabilized Pickering emulsions: Fabrication, characterization and research trends

(2016) Jie Xiao et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Development, Characterization, and Utilization of Food-Grade Polymer Oleogels

(2016) M. Davidovich-Pinhas et al.   Annual Review of Food Science and Technology

Drying Using Supercritical Fluid Technology as a Potential Method for Preparation of Chitosan Aerogel Microparticles

(2015) Rana M. Obaidat et al.   AAPS PHARMSCITECH

Comparative evaluation of structured oil systems: Shellac oleogel, HPMC oleogel, and HIPE gel

(2015) Ashok R. Patel et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Effects of xanthan–locust bean gum mixtures on the physicochemical properties and oxidative stability of whey protein stabilised oil-in-water emulsions

(2015) Hanna Khouryieh et al.   FOOD CHEMISTRY

High internal phase emulsion gels (HIPE-gels) created through assembly of natural oil bodies

(2015) Constantinos V. Nikiforidis et al.   FOOD HYDROCOLLOIDS

Protein Oleogels from Protein Hydrogels via a Stepwise Solvent Exchange Route

(2015) Auke de Vries et al.   LANGMUIR

Pickering Emulsions for Food Applications: Background, Trends, and Challenges

(2015) Claire C. Berton-Carabin et al.   Annual Review of Food Science and Technology

Formation of polysaccharide aerogels in ethanol

(2015) Gabrijela Tkalec et al.   RSC Advances

Biomass-based particles for the formulation of Pickering type emulsions in food and topical applications

(2014) Marilyn Rayner et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

Biopolymer-Based Structuring of Liquid Oil into Soft Solids and Oleogels Using Water-Continuous Emulsions as Templates

(2014) Ashok R. Patel et al.   LANGMUIR

Edible oleogels based on water soluble food polymers: preparation, characterization and potential application

(2014) Ashok R. Patel et al.   Food & Function

High internal phase emulsion gels (HIPE-gels) prepared using food-grade components

(2014) Ashok R. Patel et al.   RSC Advances

Prospects of polysaccharide aerogels as modern advanced food materials

(2013) Kirsi S. Mikkonen et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

A foam-templated approach for fabricating organogels using a water-soluble polymer

(2013) Ashok R. Patel et al.   RSC Advances

Barley beta-glucan aerogels via supercritical CO2 drying

(2012) Lauren M. Comin et al.   FOOD RESEARCH INTERNATIONAL

Stabilising emulsion-based colloidal structures with mixed food ingredients

(2012) Eric Dickinson   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Protein–polysaccharide interactions at fluid interfaces

(2011) Juan Miguel Rodríguez Patino et al.   FOOD HYDROCOLLOIDS

The influence of electrostatic interaction on the structure and the shear modulus of heat-set globular protein gels

(2008) Soraya Mehalebi et al.   Soft Matter

Interfacial structure and stability of food emulsions as affected by protein–polysaccharide interactions

(2008) Eric Dickinson   Soft Matter

Stability of emulsions containing sodium caseinate and dextran sulfate: Relationship to complexation in solution

(2007) Laureline Jourdain et al.   FOOD HYDROCOLLOIDS