Background In recent years, there has been increasing interest in emulsion gels, due to their
better stability during storage and potential for prolonged intestinal drug release compared …

Background Emulsion gels are a class of soft solid-like materials. These composite materials
are structurally either a polymeric gel matrix into which emulsion droplets are incorporated …

Emulsion gels prepared with carrageenan and emulsion stabilized by zein/carboxymethyl
dextrin were served as fat substitute in sausages. Color, pH, texture, rheology …

Potato starch-based emulsion gels were fabricated that consisted of whey protein-coated oil
droplets dispersed in a gelatinized starch matrix. The impact of potato starch concentration …

Emulsion gels (EG) prepared with soybean oil, functional ingredients, stabilizers, and/or
gelling agents (chia flour and/or soy protein isolate, inulin, carrageenan, sodium caseinate …

Sodium caseinate (NaCas) is widely used as an emulsifier to stabilize emulsions via
electrostatic and steric repulsions. However, the stability of NaCas-stabilized emulsions is …

Abstract Background Dietary fibers (DFs) are known as potential formulations in human
health due to their beneficial effects in control of life-threatening chronic diseases including …

Fructooligosaccharides (FOS) and inulin are the most used fructans in food manufacturing,
including bakery, dairy, meat products and beverages. In this context, this review …

Highlights•Structuring of edible oils can be used to develop animal fat alternatives.•Novel
structuring materials help to improve fat content of meat products.•Oleogels open up a …

Plant-based oil inks that imitate the texture and melting behavior of traditional animal fats
using 3D printing have been developed. The influence of the incorporation of potato starch …