Oleogels are semi-solid materials containing a large fraction of liquid oil entrapped in a
network of structuring molecules. In the food industry, these formulations can be used to …

Gels are viscoelastic systems built up with a liquid phase entrapped in a three-dimensional
network, which can behave as carriers for bioactive food ingredients. Many attempts have …

Purpose This review aims to examine the potential of oleogels as a frying medium to
decrease oil absorption during deep-frying and enhance the nutritional and energy content …

A soy hull polysaccharide (SHP) and hydrophilic silica particle system has been proven to
be effective emulsifiers for forming and stabilizing food emulsions. Adsorption of the SHP …

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

In this study, a novel and facile method was developed to fabricate oleogels. The
alginate/soy protein conjugates with excellent emulsifying activity and emulsion stability …

The nutritional quality of processed foods is being increasingly questioned by consumers
and the trend toward diets that promote health and well‐being has thus grown significantly …

Highlights•An overview of used oil structurants is given.•Two methods are discussed to
make oleogels with proteins.•Protein oleogels with wide range of properties can be …

This study aimed to evaluate the effectiveness of sonochemical and milling nanoparticulate
techniques using HA of bovine origin. The starting powders were characterized using X-ray …

Hypothesis: The ability of deep eutectic solvents (DES) to enhance solubility of poorly
soluble drugs has attracted increasing attention. Researchers have shown that drugs could …