Fat is an important flavoring substance in food, especially meat products. But meat products
contain a large amount of saturated fat, and excessive intake will pose a threat to human …

Conventional solid fats play a crucial role as an ingredient in many processed foods.
However, these fats contain a high amount of saturated fats and trans fats. Legislations and …

This study investigated the effect of rutin-grass carp myofibrillar protein (R-GMP) co-stable
fish oil high internal phase emulsion on the quality of surimi gel compared with the direct …

As a kind of important semi-solid material, the gel has gained increasing attention due to the
high demand for fundamental research and practical applications. Organogels are gels …

The preparation and properties of novel edible bigel systems based on olive oil oleogels
structured with 15% monoglycerides and different hydrogels formed with 8, 10 or 12 …

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 …

The growing awareness of the adverse health effects of trans‐fats and saturated fats are
driving researchers to seek healthy alternatives. A promising strategy to structure liquid oil …

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 …

The food industry is in search of innovative processing technologies that are capable of
providing food safety and improving quality with low processing costs and fast operations …

With an aim to prepare the functional chocolate, corn oil was used as the base oil and β-
sitosterol was combined with oryzanol/stearic acid/lecithin to prepare respective oleogels …