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Oleogel-structured emulsions: A review of formation, physicochemical properties and applications

  • Published:2023-03 Issue: Volume:404 Page:134553
  • ISSN:0308-8146
  • Container-title:Food Chemistry
  • language:en
  • Short-container-title:Food Chemistry

Author:

Huang Zhaohua,Guo Baozhong,Gong Deming,Zhang Guowen

Funder

National Natural Science Foundation of China

Natural Science Foundation of Jiangxi Province

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference111 articles.

1. Effect of water on self-assembled tubules in β-sitosterol + γ-oryzanol-based organogels;Adel;Journal of Physics: Conference Series,2010

2. Engineering rheological properties of edible oleogels with ethylcellulose and lecithin;Aguilar-Zarate;Carbohydrate Polymers,2019

3. Development of behenic acid-ethyl cellulose oleogel stabilized Pickering emulsions as low calorie fat replacer;Ahmadi;International Journal of Biological Macromolecules,2020

4. Recent advances in emulsion-based delivery approaches for curcumin: From encapsulation to bioaccessibility;Araiza-Calahorra;Trends in Food Science & Technology,2018

5. Mixed surfactant systems of sucrose esters and lecithin as a synergistic approach for oil structuring;Bin Sintang;Journal of Colloid and Interface Science,2017
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