JOURNAL OF FOOD ENGINEERING
·
2025
·
IF 5.8
Yue Chen,Shengqi Li,Na Zhang,Ke Zhang,Xiaoqiang Chen
Oleogels have significant potential for delivering lipid-soluble bioactive compounds. We here prepared a tea polysaccharide conjugate (TPC)-Xanthan gum (XG) complex using the emulsion template method and investigated its curcumin (Cur) loading capacity and in vitro digestion mechanisms. Results unveiled that XG interacts non-covalently with TPC, primarily through electrostatic interactions and hydrogen bonding, enhancing emulsion template formation and stabilization. In addition, XG improved the oleogel’s oil-binding capacity, gel strength, hardness, apparent viscosity, and other gel properties. Meanwhile, the complex oleogel-loaded Cur exhibited a high Cur encapsulation efficiency (>80%), increased antioxidant activity, an augmented free fatty acid release rate, and improved Cur bioaccessibility (>50%) and digestive stability. These findings provide a novel approach to designing oleogels for the effective delivery of lipid-soluble bioactive compounds.
研究领域:
食品科学
·
生物化学
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DOI
高影响因子
FOOD CHEMISTRY
·
2023
·
IF 8.8
Zhaohua Huang,Baozhong Guo,Guowen Zhang
This study reported oleogel-based emulsions (OGEs, W/O) stabilized by carnauba wax . The effects of different external factors (heating temperature, crystallization temperature , and shear application during crystallization) on the microstructure and linear/nonlinear rheological properties of OGEs were investigated. Microstructural observation suggested that the OGEs had a uniform droplet distribution, and the carnauba wax crystals trapped oil in the continuous phase. The gelatinized oil phase allowed the OGEs to have a solid appearance and typical yielding behavior. The small amplitude oscillation shear analysis showed that lower heating temperature, higher crystallization temperature, and suitable shear application resulted in a stronger, more stable, and tighter packed network structure and better resistance to deformation of the OGEs. For nonlinear behavior, the elastic dominant behavior of OGEs transformed into viscous dominant behavior at large strain amplitudes, accompanied by more energy dissipation, strain stiffening, and a transition from shear thickening to shear thinning.
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PubMed
高影响因子
Food & Function
·
2020
·Vol. 11
·期 9
·7727-7735
·
IF 4.171
Yuan Gao,Shimin Wu
A novel oleogel system was developed, and its characteristics and properties were investigated. The results indicate that a low-cost, low-fat and low hardness oleogel product was formed by potato starch, candelilla wax, oil, and distilled water. Specifically, the content of potato starch and candelilla wax in the oleogel system was 5 wt%. A potato starch/candelilla wax ratio from 1.22 to 5.67 led to the formation of a type II starch-lipid oleogel system, and the content of distilled water was 45 times the starch content. All the above-mentioned information demonstrated that starch/wax-based oleogels are a typical lipid system. They can reduce the content of wax and oil in oleogel systems, form oleogel products with low hardness values and exhibit great potential in the field of low-fat food and low-cost food industrial applications.
研究领域:
食品科学
·
材料科学
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DOI
高影响因子
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS
·
2026
·
IF 5.4
Yibo Ouyang,Tengfei Li,Haiqiang Liu,Shaoying Shi,Peng Wang,Ri Qiu
OIS is prepared through a three-step procedure. • OIS shows self-healing and ice-prevention ability. • OIS shows corrosion resistance in corrosive medium. Corrosion significantly undermines the mechanical strength and surface properties of tinplate, limiting its reliability in key industries such as food packaging and manufacturing. To address this challenge, we developed a robust and self-healing coating with enhanced anticorrosion performance. A micro/nano-structured tin coating was first fabricated on tinplate substrates via electrodeposition, followed by the layer-by-layer self-assembly of dopamine and thiol to achieve superhydrophobicity. An oleogel infused surface (OIS) was subsequently created by applying an oleogel onto the superhydrophobic layer. Electrochemical evaluations revealed that the resulting OIS exhibited long-term corrosion resistance, retaining a high low-frequency impedance modulus of approximately 1.53 × 10 10 Ω·cm 2 after 816 h of immersion in an aqueous environment. Notably, the coating demonstrated high self-healing capability: although mechanical damage caused the low-frequency impedance to drop to approximately 2.23 × 10 6 Ω·cm², thermal treatment effectively restored it to 2.98 × 10 10 Ω·cm². Furthermore, the coating maintained stable anticorrosion performance even after 20 repeated cycles of scratching and healing, underscoring its durability and repeatable self-healing functionality. This work presents a promising strategy for extending the service life of tinplate components in corrosive environments. Download: Download high-res image (176KB) Download: Download full-size image
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高影响因子
TRIBOLOGY INTERNATIONAL
·
2026
·
IF 7.6
Tiantian Wang,Xinnan Wang,Yixin Wang,Shujuan Liu,Qian Ye,Feng Zhou
Herein, cetyltrimethylammonium bromide (CTAB)-modified MXene nanosheets were combined with the bis-urea gelator N, N′-didodecyl-1,2-cyclohexyldiurea (DCHU) and base oils to construct MXene-based supramolecular oleogels. The oleogels, formed via hydrogen-bonding-mediated self-assembly, exhibited a gel transition temperature range of 67–75 °C and pronounced shear-thinning behavior, enabling shear-induced structural reconstruction and stable oil confinement. Compared to the 500SN base oil, the optimized rGel-CTAB-MX oleogel reduced the mean coefficient of friction (COF) by 44.22% to 0.111, decreased the wear volume by 89.91% to 12.73 × 10 4 μm 3 , and enhanced the load-carrying capacity from 150 N to 450 N. These enhancements arise from the synergistic lubrication effects of CTAB-MX nanosheets and the oleogel network, including tribofilm formation, MXene interlayer sliding, and surface mending/polishing. Notably, the rGel-CTAB-MX oleogel demonstrates sensitive and reversible photothermal gel-state regulation with excellent cycling stability. This work provides a dynamically tunable MXene-based oleogel platform integrating tribological enhancement and light-responsive regulation for potential smart lubrication applications.
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高影响因子
TRIBOLOGY INTERNATIONAL
·
2025
·
IF 6.9
Baihong Yu,Yan Shen,Leize Li,Junjing Fan,Jinghao Qu,Jiujun Xu
SiO 2 nanoparticles bonded sorbitan monostearate oleogel (SiO 2 -SMS gel) was prepared by water bath heating. The green oleogel additive in the mineral base oil reduced both the friction coefficient and the wear depth by over 50 % for the DLC and cast iron tribopairs. It achieved an ultra-low friction coefficient of 0.0411. The excellent tribological properties are attributed to the formation of a 300 nm bilayer tribofilm on the cast iron surface. The tribofilm effectively prevents plastic deformation and abrasive wear of the tribopairs. Hydroxyl bonding in the SMS molecules and the embedding of SiO 2 NPs ensure strong adhesion of the tribofilm to the substrate. The findings offer valuable insights for the development of high-performance lubricant additives.
研究领域:
材料科学
·
机械工程
·
纳米技术
·
化学工程
·
摩擦学
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DOI
高影响因子
FOOD HYDROCOLLOIDS
·
2021
·
IF 9.147
Haibo Pan,Xinlei Xu,Ziqi Qian,Huan Cheng,Xuemin Shen,Shiguo Chen,Xingqian Ye
Oleogelation based on emulsion using food-approved biopolymers is a feasible strategy to substitute solid fat with harmful trans and saturated fatty acids, providing food products with a better nutritional profile . However, oil with high content of unsaturated fatty acids is prone to oxidation , resulting in quality loss of food products. In the present study, proanthocyanidins from Chinese bayberry leaves (BLPs) were incorporated into emulsion-based oleogel to remedy the defect through the formation of colloidal complexes with gelatin. Oleogel stabilized with the colloidal complexes showed higher stability with lower oil loss and higher gel strength, compared to that with gelatin only. Then different polysaccharides were applied to further promote oleogel stability. However, polysaccharides abrogated the promotive effect of BLPs and resulted in comparable stability of oleogels with BLPs or not, which was confirmed with cryo-SEM observation. Then the application of oleogel with BLPs as margarine alternative was verified with batter properties, quality loss of cakes and oil stability in cakes. Batter properties of oleogel with BLPs were comparable to that without BLPs, and more close to margarine than oil. For quality loss, textural properties of oleogel cakes with BLPs or not resembled each other and were significantly better than oil cakes in hardness and chewiness and margarine cakes in cohesiveness. Particularly, BLPs were verified to retard oil oxidation in both oleogel and cakes prepared with oleogel. Overall, incorporation of BLPs into oleogel was feasible to improve its oil stability and keep its application in cake products.
研究领域:
食品科学
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生物化学
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高影响因子
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
·
2020
·
IF 4.192
Qi Li,Quan Ma,Yilan Wu,Yan Li,Bin Li,Xiaogang Luo,Shilin Liu
As bio-based food packaging materials promise a more sustainable future, this work fabricated edible oleofilms by casting beeswax-in-water Pickering emulsions, which were formed by the physical hybrid particles of bacterial cellulose nanofibrils (BCNFs) and carboxymethyl chitosan (CCS) (BC/CCS). The emulsion droplet size was varied from 4 to 9 μm, and the emulsion index (EI) was all up to 100%. The obtained emulsions exhibited excellent long-term stability, and there was no change in the EI (100%) after the storage of the emulsion for 3 months. Moreover, the environmental temperature had almost no impact on the droplet size and EI of the emulsion. The mechanical properties of the oleofilms were significantly improved by enhancing the content of BC/CCS. There was also a visual reduction in the water vapor permeability (WVP) value, which was lower than 1.1 × 10–7 g·m–1·h–1·Pa–1. Furthermore, the obtained oleofilms exhibited a notable improvement in surface hydrophobicity, and surprisingly, it could be easily redispersed into water to recover back to the emulsion state without additional high energy mixing. This suggested that this edible oleofilm was prepared by a fully green method by casting Pickering emulsions stabilized by BC/CCS and could extend its application for the development of food-grade coating materials.
研究领域:
食品科学
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材料科学
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产品关联
DOI
PubMed
高影响因子
Food Biophysics
·
2018
·Vol. 13
·期 4
·362-373
·
IF 2.051
Yang Shu,Zhu Minpeng,Wang Na,Cui Xiaotong,Xu Qing,Saleh Ahmed S. M.,Duan Yumin,Xiao Zhigang
Oleogels were prepared from extra virgin olive oil, corn oil, sunflower oil, and flaxseed oil with a mixture of β-sitosterol and stearic acid (Sit1:SA4, w /w) at concentrations of 15 and 20 g/100 g oil. The prepared oleogels were characterized by different methods to study the influence of oil type on the oleogel properties. The oil type influenced the colour and appearance of the oleogel. The flaxseed oil based oleogel showed lower oil loss and higher firmness than those of other oils based oleogels. The increase of gelator mixture from 15 to 20 g/100 g oil reduced the oil loss and improved the firmness of oleogel samples. The microscopy and small-angle x-ray scattering analyses showed different microstructures and crystallographic reflections for oleogels prepared from different oil types. Also, the oil type and concentration of gelator mixture influenced the melting and crystallization enthalpies of oleogel. Furthermore, different oils based oleogels showed varying values of viscosity, storage modulus (G’), and loss modulus (G”). Therefore, it can be concluded that the oil type and concentration of gelator influence the functional properties of oleogel and the flaxseed oil resulted in oleogel with good properties compared with other oils used in the study.
研究领域:
食品科学
·
化学工程
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DOI
高影响因子
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY
·
2017
·Vol. 94
·期 9
·1153-1164
·
IF 1.421
Yang Shu,Li Guode,Saleh Ahmed S. M.,Yang Hongli,Wang Na,Wang Peng,Yue Xiqing,Xiao Zhigang
β-Sitosterol (Sit) and stearic acid (SA) were combined at varying ratios (w/w) and added to sunflower oil (SFO) at the concentration of 20 g/100 g oil for preparing edible fat-like oleogel. The oleogel was characterized using an optical microscope, Fourier transform infrared spectroscopy (FTIR), X-ray diffractometer (XRD), differential scanning calorimeter, and texture analyzer. The oil-binding capacity, melting temperature, and firmness of the oleogel increased with the increase in the amount of SA in the gelator combination (Sit:SA, w/w). The microscopic analysis showed that the gel network formed based on the crystallization and self-organization of gelator molecules, and both gelators showed an independent crystalline behavior in the oleogel. In addition, the FTIR spectra showed that the gel network formed via physical entanglements and was stabilized by non-covalent interactions such as hydrogen bonding. Furthermore, XRD diffraction patterns indicated high lateral packing of molecular layers in oleogel prepared with the Sit and SA combination compared with oleogel prepared with a single gelator. On the other hand, for studying the effect of varying concentrations of gelator combinations, the Sit3:SA2 (w/w) combination was added to SFO at concentrations of 10, 15, 20, 25, and 30 g/100 g oil. Specific characteristics such as the oil-binding capacity and firmness of the oleogel improved as the concentration of the gelator combination (Sit3:SA2) increased from 10 up to 30 g/100 g oil. Therefore, it can be concluded that the saturated fat alternative oleogel can be prepared from SFO with a specific Sit and SA combination ratio and concentration.
研究领域:
食品科学
·
化学
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DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2022
·
IF 6.056
Yue Dong,Zihao Wei,Yuming Wang,Qingjuan Tang,Changhu Xue,Qingrong Huang
This work prepared food-grade oleogel-based Pickering emulsion stabilized by ovotransferrin (OVT)–carboxymethyl chitosan (CMCS) nanoparticles (OPEOC). The analysis of emulsified phase volumes and stability index exhibited that OPEOC with different volumes of oil fraction remained stable for 2 months of storage. The prepared Pickering emulsions were used as delivery systems for curcumin. In vitro digestive studies showed that OPEOC significantly improved the degree of lipolysis and the bioaccessibility of curcumin compared to the sunflower seed oil-based oleogel. The oleogel-based Pickering emulsions fabricated in the present study had noticeable storage stability, high loading and improved bioaccessibility of nutraceuticals, which might provide new insights into the development of novel food-grade Pickering emulsions with excellent properties.
研究领域:
食品科学
·
纳米技术
·
药剂学
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DOI
高影响因子
JOURNAL OF APPLIED POLYMER SCIENCE
·
2026
·
IF 3.1
Lixian Wang,Zhixin Li,Lizhi Zhao,Baitao Xu,Guangyue Du,Ziteng Han,Ziyi Fan,Huiqin An,Hui Ye,Qingping Xin,Yuzhong Zhang
Membranes with slippery liquid-infused porous surfaces (SLIPS) have emerged as highly promising candidates for oil/water separation owing to high separation efficiency and anti-fouling properties. However, the fabrication of SLIPS is complex and often involves organic solvents, posing environmental and cost concerns. This study developed an oleogel-based slippery membrane via a green solvent-free method. A beeswax/paraffin oil oleogel was hot-pressed onto the surface of polypropylene (PP) membrane. The obtained PP-OleG membrane exhibited self-lubricating property, enabling water droplets to slide on the surface. Further infusion of paraffin oil yielded a PP-OleG-oil membrane with enhanced slippery property and anti-protein adhesion. The oleogel and oil layers on the membrane surface demonstrated good stability. Both PP-OleG and PP-OleG-oil membranes outperformed unmodified PP in water-in-oil emulsion separation. Notably, the PP-OleG-oil membrane protected by oleogel and oil layers prevented direct contact between contaminants and the membrane substrate, resulting in excellent anti-fouling performance. After six cycles of filtration, the flux recovery rate reached 86%, and the separation efficiency remained above 98.5%. This oleogel-based membrane offers a feasible approach to enhancing anti-fouling performance in oil/water separation and also provides insights for wastewater treatment through green strategies.
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高影响因子
危险品化学品经营许可证（带存储）