Formation of protein oleogels via capillary attraction of engineered protein particles

Recent trends in oil structuring using hydrocolloids

(2021) Santiago Bascuas et al.   FOOD HYDROCOLLOIDS

Material Perspective on the Structural Design of Artificial Meat

(2021) Jun He et al.   Advanced Sustainable Systems

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

The health benefits, functional properties, modifications, and applications of pea ( Pisum sativum L.) protein: Current status, challenges, and perspectives

(2020) Jiao Ge et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Structural characterization of oleogels from whey protein aerogel particles

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

Yield Stress Enhancement of a Ternary Colloidal Suspension via the Addition of Minute Amounts of Sodium Alginate to the Interparticle Capillary Bridges

(2020) Jeewon Yang et al.   LANGMUIR

Texturing edible oil with crystals of phenolic compounds: Platelets versus rods

(2020) Angelo Pommella et al.   JOURNAL OF FOOD ENGINEERING

Oil-coated bubbles in particle suspensions, capillary foams, and related opportunities in colloidal multiphase systems

(2020) Sven H. Behrens   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

Review on fat replacement using protein-based microparticulated powders or microgels: A textural perspective

(2020) Ben Kew et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Highly stable and thermo-responsive gel foams by synergistically combining glycyrrhizic acid nanofibrils and cellulose nanocrystals

(2020) Enyi Su et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

Characterization of Orange Oil Powders and Oleogels Fabricated from Emulsion Templates Stabilized Solely by a Natural Triterpene Saponin

(2019) Xiao-Wei Chen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Edible oleogels: How suitable are proteins as a structurant?

(2019) Elke Scholten   Current Opinion in Food Science

The effect of oil type and solvent quality on the rheological behavior of zein stabilized oil-in-glycerol emulsion gels

(2019) Yuan Zou et al.   FOOD HYDROCOLLOIDS

Hardening of particle/oil/water suspensions due to capillary bridges: Experimental yield stress and theoretical interpretation

(2018) Krassimir D. Danov et al.   ADVANCES IN COLLOID AND INTERFACE SCIENCE

Tuning hydrophobicity of zein nanoparticles to control rheological behavior of Pickering emulsions

(2018) Yuan Zou et al.   FOOD HYDROCOLLOIDS

Slowing the Starch Digestion by Structural Modification through Preparing Zein/Pectin Particle Stabilized Water-in-Water Emulsion

(2018) Jia-Feng Chen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Understanding the role of hydrogen bonding in the aggregation of fumed silica particles in triglyceride solvents

(2018) Catherine P. Whitby et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

Novel approaches to oil structuring via the addition of high-pressure homogenized agri-food residues and water forming capillary bridges

(2018) Waleed Mustafa et al.   JOURNAL OF FOOD ENGINEERING

Fractal approaches to characterize the structure of capillary suspensions using rheology and confocal microscopy

(2018) Frank Bossler et al.   JOURNAL OF RHEOLOGY

Edible oleogels: an opportunity for fat replacement in foods

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

The effect of particle wettability on the of rheology particulate suspensions with capillary force

(2018) Junyi Yang et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

Wall slip and multi-tier yielding in capillary suspensions

(2018) Amit Ahuja et al.   RHEOLOGICA ACTA

Fabrication and Characterization of Oleogel Stabilized by Gelatin-Polyphenol-Polysaccharides Nanocomplexes

(2018) Chaoying Qiu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Characterization of ethyl cellulose and beeswax oleogels and their suitability as fat replacers in healthier lipid pâtés development

(2018) Joaquín Gómez-Estaca et al.   FOOD HYDROCOLLOIDS

Protein oleogels from heat-set whey protein aggregates

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

The effect of oil type on network formation by protein aggregates into oleogels

(2017) Auke de Vries et al.   RSC Advances

Influence of particle shape on the rheological behavior of three-phase non-brownian suspensions

(2016) Johannes Maurath et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

Pickering Emulsion Gels Prepared by Hydrogen-Bonded Zein/Tannic Acid Complex Colloidal Particles

(2015) Yuan Zou et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Protein Oleogels from Protein Hydrogels via a Stepwise Solvent Exchange Route

(2015) Auke de Vries et al.   LANGMUIR

On the rheology of pendular gels and morphological developments in paste-like ternary systems based on capillary attraction

(2015) Trystan Domenech et al.   Soft Matter

Capillary suspensions: Particle networks formed through the capillary force

(2014) Erin Koos   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

Using capillary bridges to tune stability and flow behavior of food suspensions

(2014) Susanne Hoffmann et al.   FOOD HYDROCOLLOIDS

A novel slurry concept for the fabrication of lithium-ion battery electrodes with beneficial properties

(2014) Boris Bitsch et al.   JOURNAL OF POWER SOURCES

Emulsions stabilised by whey protein microgel particles: towards food-grade Pickering emulsions

(2014) Mathieu Destribats et al.   Soft Matter

Process engineering with planetary ball mills

(2013) Christine Friederike Burmeister et al.   CHEMICAL SOCIETY REVIEWS

Ceramic Capillary Suspensions: Novel Processing Route for Macroporous Ceramic Materials

(2012) Jens Dittmann et al.   JOURNAL OF THE AMERICAN CERAMIC SOCIETY

Tuning suspension rheology using capillary forces

(2012) Erin Koos et al.   Soft Matter

Capillary Forces in Suspension Rheology

(2011) E. Koos et al.   SCIENCE