Natural oleogelators for the formulation of oleogels by considering their rheological and textural perspective; a review.

A well-known method for reducing or swapping out undesirable and controversial fats in food is oleogelation. To quantify the effects of droplets-particle inclusion on the textural aspects of gelled systems, a thorough understanding of rheological behavior of oleogels (OGs) is necessary. Otherwise stated, a rational grasp of rheological characterization is essential for food development, optimization, and processing (when touching or putting food into the mouth, rheological flow qualities influence our perception).

Oleo-foams and emulsion-foams as lipid-based foam systems: a review of their formulation, characterization, and applications.

Lipid-based foam systems (LBFs) have grown in popularity recently because of their effectiveness and potential uses. As a result, in order to stabilize them, considerable work has been put into developing more biodegradable and environmentally friendly materials. However, the use of natural stabilizing agents has been constrained due to a lack of thorough knowledge of them.

A comparative study of the impacts of preparation techniques on the rheological and textural characteristics of emulsion gels (emulgels).

A subtype of soft solid-like substances are emulsion gels (emulgels; EGs). These composite material's structures either consist of a network of aggregated emulsion droplets or a polymeric gel matrix that contains emulsion droplets. The product's rheological signature can be used to determine how effective it is for a specific application.

Functional and in vitro gastric digestibility of the whey protein hydrogel loaded with nanostructured lipid carriers and gelled via citric acid-mediated crosslinking.

Nanostructured lipid carriers (NLCs) with mean size of 347nm were fabricated and added into a heat-denatured whey protein solution. The subsequent crosslinking of proteins by citric acid or CaCl resulted in the formation of cold-set hydrogels. Fourier transform infrared spectroscopy (FTIR) proposed formation of more hydrogen bonds in gel due to NLC loading or citric acid-mediated gelation.