In order to improve the nutritional and quality characteristics of food, solid fats are widely
used in food formulations. With the continuous improvement of consumers' awareness of …

Over the last few decades, hydrogels have attracted the considerable interest of researchers
for crafting potential controlled drug delivery systems. It may be attributed to their high water …

There is a growing need for healthier foods with no trans and reduced saturated fat.
However, solid fats play critical roles in texture and sensory attributes of food products …

Emerging natural-based polymers and materials progress and new technology innovations
open the way for unique food products with high nutritional value development. In this …

Numerous empirical studies have already been conducted on the innovative fat-replacing
system defined as oleogel, creating a real urge for setting up a framework for future …

In this study, a series of novel composite films comprised of poly (vinyl alcohol)(PVA),
tamarind gum (TG), and bentonite clay particles were prepared using the solvent casting …

Abstract α-tocopherol loaded soybean oil and monostearin-made oleogel were fabricated to
explore the protective effect of different concentrations of monostearin as an oleogelator in …

The use of an appropriate oleogelator in the structuring of vegetable oil is a crucial point of
consideration. Sunflower wax (SFW) is used as an oleogelator and displays an excellent …

Sorbitan esters have been extensively used as surfactants to stabilize emulsions in many
fields. However, the preparation of an oleofoam with sorbitan ester alone has not been …

In the present study, we report the development of poly (vinyl alcohol)(PVA) and chitosan
oligosaccharide (COS)-based novel blend films. The concentration of COS was varied …