Challenges still persist in the preparation of healthy foods through the structuring of liquid
oils, and the encapsulation and delivery of functional components. However, protein-based …

Food-grade oleogels may be used as edible inks in 3D food printing applications. However,
there is currently a lack of simple and robust methods of fabricating oleogel-based edible …

Emulsion-templated oleogels can be used to produce healthy solid fat alternatives.
Typically, the physicochemical characteristics of these oleogels are tuned by varying the …

The creation of solid fat substitutes using food-grade biopolymers is currently an important
focus of food researchers trying to develop healthier food products. In this study, emulsion …

In recent years, researchers have gained enormous interest in plant-based hydrocolloids
because of growing concerns regarding the origin of animal-based products. Plant-based …

Cashew apple bagasse (CAB) constituting about 20% of the cashew apple's (CA) weight, is
often overlooked and considered a waste product. This study aims to valorize CAB by …

There has been growing interest in the development of viscoelastic oleogels based on
edible polysaccharides and/or proteins as potential replacements for trans and/or saturated …

Addressing the drawbacks of traditional flocculants on microalgae biomass harvesting is
crucial for large-scale industrial applications of microalgae production. In this study, cationic …

The Glycerol monolaurate (GML) oleogel was induced using Camellia oil by slowly raising
the temp to the melting point (MP) of GML. Whey protein isolate (WPI) solution with different …