Naturally sourced gels from food biopolymers have advanced in recent decades to compare
favourably in performance and breadth of application to their synthetic counterparts. Here …

Legislative limitations of the use of trans and saturated fatty acids, the rising concerns
among consumers about the negative effects of some fats on human health, and …

Background Bioactive molecules are mostly amenable to degradation at processing,
storage, and harsh digestion conditions. Hence, high-throughput encapsulation bodies must …

Highlights•To reduce saturated and trans fats is a priority for meat industry.•Edible oleogels
is considered as promising solution to structure vegetable oils.•Waxes, phytosteroles and …

With the increasing global demand for meat, cultured meat technologies are emerging,
offering more sustainable solutions that aim to evade a future shortage of meat. Here, we …

Structuring liquid oils has become an active area of research in the past decade, mainly due
to pressures to reduce saturated fat intake and eliminate trans fats from our diets. However …

The scientific and industrial communities have been giving great attention to the
development of new bio-based materials with potential use in innovative technological …

Pectin hydrogel is a soft hydrocolloid with multifaceted utilities in the food sector. Substantial
knowledge acquired on the gelation mechanisms and structure-function relationship of …

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 …

Oils and fats are widely used in the food formulations in order to improve nutritional and
some quality characteristics of food products. Solid fats produced from oils by …