The over increasing demand of eco-friendly materials to counter various problems, such as
environmental issues, economics, sustainability, biodegradability, and biocompatibility …

Controversial issues regarding the role of trans fatty acids in food have led to progressive
changes in the legislation of several countries to include more information for consumers. In …

Written at a level comprehensible to non-experts, this handbook covers the current state of
encapsulation and controlled released technologies, presenting the fundamental processes …

Fats and oils are very important raw materials and functional ingredients for several food
products such as confectionery, bakery, ice creams, emulsions, and sauces, shortenings …

The effect of ultrasonic intensity on the wheat starch-monoglyceride complex (WSG) and the
influence of WSG on the quality of steamed bread were investigated. With the increase of …

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 …

Short-dough biscuits are popular snacks. Unfortunately, fat used in most of these products
has low nutritional value due to the high content of saturated fatty acids. The most popular fat …

Several strategies have been studied to replace or decrease fat content in bakery products
aiming improving their nutritional profile. This paper reviewed the effect of different …

This study demonstrates the effectiveness of using oleogels from high oleic sunflower oil
(HOSO) and monoglycerides as solid fat replacers in a sweet bakery product. Firstly, a …

Food hydrogels are important materials having great scientific interest due to
biocompatibility, safety and environment-friendly characteristics. In the food industry …