Fats and oils in food give them flavor and texture while promoting satiety. Despite the
recommendation to consume predominantly unsaturated lipid sources, its liquid behavior at …

In order to improve the nutritional and quality characteristics of food, solid fats are widely
used in food formulations. With the continuous improvement of consumers' awareness of …

In this paper, different types of oleogels were prepared by five gelators including
hydroxypropyl methyl cellulose (HPMC), monoacylglycerol (MAG), sodium stearyl lactate …

The versatile applications of high internal phase emulsions (HIPEs) in the food industry have
aroused widespread interest. However, it remained a challenge to prepare HIPEs that were …

The interaction of monoglycerides and phytosterols in olive-and coconut oil on the
structuring of oleogels was analyzed. Specifically, bigels with gelatin hydrogel in different …

Abstract 3D printing technology has been widely used in the field of food. This paper studied
the 3D printing performance of composite mixtures of potato starch, whey protein and …

In this study, soybean oil-based oleogels were prepared using soy-protein isolate (SPI) and
glycerol monolaurate (GML) in an emulsion-template approach. The rheological, texture …

Monoglyceride (MG)‐based oleogelation is an effective strategy to create soft matter
structures with the functionality of fats, but with a nutritional profile similar to edible oils. MG …

Fats and oils provide flavour and texture to food while also promoting satiety. Despite the
recommendation to consume primarily unsaturated lipid sources, the liquid state of …

The issue of the adverse effects of trans-fatty acids has become more transparent in recent
years due to researched evidence of their link with coronary diseases, obesity or type 2 …