Optimization of Olive Oil Oleogel-Based Emulsion Composition: Effect of Oleogel Composition on Emulsion Characteristics

Oleogel‐based emulsions: Concepts, structuring agents, and applications in food

(2021) Thais J. Silva et al.   JOURNAL OF FOOD SCIENCE

Alginate‐based delivery systems for food bioactive ingredients: An overview of recent advances and future trends

(2021) Duoduo Li et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Development and characterization of structured water-in-oil emulsions with ethyl cellulose oleogels

(2021) M.L. García-Ortega et al.   FOOD RESEARCH INTERNATIONAL

Investigation of usage possibilities of Kalaba Yoghurt (local cream yoghurt) in cheesecake production

(2021) Ezgi Demir Özer et al.   International Journal of Gastronomy and Food Science

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

Evaluation of quality and emulsion stability of a fat‐reduced beef burger prepared with an olive oil oleogel‐based emulsion

(2020) Cem Okan Özer et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Recent advances in polysaccharides stabilized emulsions for encapsulation and delivery of bioactive food ingredients: A review

(2020) Ruyuan Zhang et al.   CARBOHYDRATE POLYMERS

Protection and targeted delivery of β-carotene by starch-alginate-gelatin emulsion-filled hydrogels

(2020) Karen Cristina Guedes Silva et al.   JOURNAL OF FOOD ENGINEERING

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

(2019) Imkyung Oh et al.   FOOD RESEARCH INTERNATIONAL

Microstructure and rheology of oleogel-stabilized water-in-oil emulsions containing crystal-stabilized droplets as active fillers

(2019) Khakhanang Wijarnprecha et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

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

pH and protein to polysaccharide ratio control the structural properties and viscoelastic network of HIPE-templated biopolymeric oleogels

(2019) Wahyu Wijaya et al.   Food Structure-Netherlands

Evaluation of linseed oil oleogels to partially replace pork backfat in fermented sausages

(2019) Daniel Franco et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Strategy towards Replacing Pork Backfat with a Linseed Oleogel in Frankfurter Sausages and its Evaluation on Physicochemical, Nutritional, and Sensory Characteristics

(2019) Franco et al.   Foods

Structural elucidation of mixed carrageenan gels using rheometry

(2019) Florian Wurm et al.   FOOD HYDROCOLLOIDS

Encapsulation of menhaden oil structured lipid oleogels in alginate microparticles

(2019) Sarah A. Willett et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

(2018) Zong Meng et al.   FOOD HYDROCOLLOIDS

Fat replacement by oleogel rich in oleic acid and its impact on the technological, nutritional, oxidative, and sensory properties of Bologna-type sausages

(2018) Suelem Lima da Silva et al.   MEAT SCIENCE

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

(2017) Iris Tavernier et al.   FOOD HYDROCOLLOIDS

A novel bioactive edible coating based on sodium alginate and galbanum gum incorporated with essential oil of Ziziphora persica : The antioxidant and antimicrobial activity, and application in food model

(2017) Hassan Hamedi et al.   FOOD HYDROCOLLOIDS

Alginate/Shellac beads developed by external gelation as a highly efficient model system for oil encapsulation with intestinal delivery

(2017) Eduardo Morales et al.   FOOD HYDROCOLLOIDS

Chemical stability and bioaccessibility of β-carotene encapsulated in sodium alginate o/w emulsions: Impact of Ca 2+ mediated gelation

(2016) Christos Soukoulis et al.   FOOD HYDROCOLLOIDS

Oil-structuring characterization of natural waxes in canola oil oleogels: rheological, thermal, and oxidative properties

(2016) Jeongtaek Lim et al.   Applied Biological Chemistry

Novel trans fat replacement strategies

(2016) Fan C Wang et al.   Current Opinion in Food Science

Preparation and Characterization of Virgin Olive Oil-Beeswax Oleogel Emulsion Products

(2015) Mustafa Öğütcü et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

The texture, sensory properties and stability of cookies prepared with wax oleogels

(2015) Emin Yılmaz et al.   Food & Function

Preparation and characterization of novel carbopol based bigels for topical delivery of metronidazole for the treatment of bacterial vaginosis

(2014) Vinay K. Singh et al.   Materials Science & Engineering C-Materials for Biological Applications

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

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

Physical properties of organogels and water in oil emulsions structured by mixtures of candelilla wax and monoglycerides

(2013) Jorge F. Toro-Vazquez et al.   FOOD RESEARCH INTERNATIONAL

Monoglyceride Stabilized Oil in Water Emulsions: an Investigation of Structuring and Shear History on Phase Behaviour

(2012) Avi Goldstein et al.   Food Biophysics

Ethylcellulose oleogels: Manufacturing considerations and effects of oil oxidation

(2012) Andrew J. Gravelle et al.   FOOD RESEARCH INTERNATIONAL

Comparison of Pickering and Network Stabilization in Water-in-Oil Emulsions

(2011) Supratim Ghosh et al.   LANGMUIR

Structuring in β-sitosterol+γ-oryzanol-based emulsion gels during various stages of a temperature cycle

(2010) Arjen Bot et al.   FOOD HYDROCOLLOIDS

Organogel-Based Emulsion Systems, Micro-Structural Features and Impact on In Vitro Digestion

(2009) Nicola Duffy et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Phase behavior of ternary mannosylerythritol lipid/water/oil systems

(2008) Wannasiri Worakitkanchanakul et al.   COLLOIDS AND SURFACES B-BIOINTERFACES