FOOD RESEARCH INTERNATIONAL
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2024
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IF 7
Qian Lin,Wenqing Zhao,Wei Liang,Jie Zeng,Haiyan Gao,Wenhao Li
This study constructed a composite system with different ratios (100:0, 95:5, 90:10, and 80:20) of glutein compounded with various esterified starch (3 % and 6 %). The results demonstrated that the esterification process enhanced the viscosity of the starch gel system. Furthermore, the optimal esterification level (3 %) facilitated the formation of a dense composite gel network, as observed through microstructure observation. Conversely, elevated esterification levels (6 %) resulted in reduced gel system ordering, a loss of crystal structure, and a decline in thermal stability (ΔH reduction). The introduction of glutein promotes interactions within systems, conferring a more continuous structure and positively improving the gel’s oil adsorption capacity. NMR images and oil–water distribution curves can verify the ameliorative effect. However, an excessive protein ratio (≥10 %) leads to a double decrease in adsorption performance and rheological properties. This porous and lipophilic gel network structure can provide insights for designing solid fats for food products and developing adsorbent templates for chemical industries.
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
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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DOI
高影响因子
ACS Food Science & Technology
·
2024
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IF 2.6
Yifang Ma,Qinbo Jiang,Shijie Zheng,Yun Ding,Rongjie Wang,Shasha Wang,Nan Liu,Hui Zhang
Herein, the oleogelation of human milk mimic oil (HMMO) was carried out with beeswax (BW). The physiochemical properties [microstructure, oil holding capacity, X-ray diffraction, differential scanning calorimetry, and rheology] were investigated. The increased addition of BW led to larger crystal sizes and denser internal networks in the oleogel, further improving the thermal behavior, structural strength, and viscosity performance of BW oleogel samples. With the cost-effective benefit of forming the desired internal network structure, 5% BW was selected for oleogel emulsion preparation with varying whey protein isolate addition levels (1, 5, 10, and 15%). The oleogel emulsions showed better storage and emulsifying stability than the conventional ones without significant changes in droplet size. The oleogelation by BW in the oil phase also gave more robust and viscous textures to the HMMO-based emulsion. To sum up, this study supported the advantages of oleogelation by BW in optimizing the physiochemical properties of HMMO and its emulsion, which promotes more promising applications in food, medicine, and cosmetics.
研究领域:
食品科学
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材料科学
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生物学
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DOI
高影响因子
ADVANCED FUNCTIONAL MATERIALS
·
2025
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IF 19
Rui Zhang,Hanli Zhang,Shaowen Dong,Yongfeng Yang,Jinjin Li
Polar regions hold significant potential for energy and resource development, but extreme temperatures and persistent ice pose challenges to commercial shipping, resource exploration, and scientific research. Here, a super-slippery oleogel ice-phobic coating (CP_U80@L-Ppy) with ultra-low temperature applicability is developed using expanded lamellar graphite networks and temperature-controlled deformed microspheres modified with linear polypyrrole. The ice adhesion strength at −30 °C is reduced to ≈ 3.76 kPa in the horizontal shear mode and remains below 10 kPa after 231 icing/shear detachment cycles. At ultra-low temperatures (−100–−70 °C), the ice adhesion strength stays below 30 kPa due to the vertical modulus mismatch between the ice and coating, along with the tangential modulus mismatch between the surface components. The coating also exhibits photo- and electro-responsive anti-icing/ice-phobic functionalities, broadening its potential for all-weather applications. Under “1 sun” irradiation at −30 °C, rapid defrosting (1 min) and ice detachment (2.8 min) are achieved. Additionally, electro-responsive defrosting and ice detachment periods of 1.4 and 2.6 min, respectively, are obtained using only two standard batteries in series (3.5 V) at −15 °C, demonstrating high energy efficiency. This work offers a promising strategy for developing efficient ice-phobic technologies suited to ultra-cold environments, with practical potential for polar applications.
研究领域:
材料科学
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环境工程
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产品关联
DOI
高影响因子
Journal of Oleo Science
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2021
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IF 1.601
Xing Wang,Shujie Wang,Yang Nan,Guoqin Liu
Vitamin C (VC)-loaded oleogel (VCOG) with corn oil and monoglyceride stearate was used to replace lipid phase of margarine completely. The oxidative stability of VCOG was evaluated at 60±1°C in a lightproof oven for 18 days and the result showed that VCOG peroxide (> 6 days) and p-anisidine value (> 4 days) was significantly lower than that of bulk oil and VC-free oleogel (p < 0.05). Then, the margarine containing 79.70% VCOG (VCOGM) was in comparison with four commercial butter in sensory and physical characteristic. Results showed that firmness, solid fat content and trans fatty acid of VCOGM were in the lowest values while unsaturated fatty acid and adhesiveness of VCOGM was in the highest values. Furthermore, VCOGM presented the similar springiness, cohesiveness, gumminess, score appearance, texture, taste and overall impression to some/all commercial butters selected in this research (p > 0.05). These results implied that VC-loaded oleogel was an excellent alternative of lipid phase in margarine which confirmed by 55% “definitely buy” and 25% “try once-then decide”.
研究领域:
食品科学
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营养学
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DOI
PubMed
高影响因子
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
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2022
·Vol. 103
·期 8
·3812-3821
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IF 4.125
Jing Zhang,Lulu Dong,Qianwang Zheng,Jie Xiao,Yong Cao,Yaqi Lan
BACKGROUND There is increasing interest in the development of oleogel-based emulsions. However, they usually contained surfactants for stabilization, especially small-molecular weight surfactants, which may have adverse health impacts. RESULTS Herein, a surfactant-free oleogel-based emulsion stabilized by co-assembled ceramide/lecithin (CER/LEC) crystals was developed. The formation and stabilization mechanisms were explored. The different molar ratios of gelator (LEC and CER) in emulsions resulted in different crystal morphology, crystallinity as well as different emulsion properties. This suggested that appropriate crystallinity, crystal size, and interfacial distribution of these crystals provided higher surface coverage against droplets coalescence, thus better emulsion stabilization. Both X-ray diffractograms and contact angle results confirmed that the crystals which were primarily responsible for emulsion stabilization, are co-assembled crystals consisted of both gelators (CER and LEC). Furthermore, the percentage of free fatty acids (FFAs%) results revealed a negative relationship between lipid digestibility and crystal concentration. CONCLUSIONS This strategy greatly enriched surfactant-free oleogel-based emulsion formulations, as well as their potential applications in healthy lipid-based products and novel food delivery systems with controlled lipid digestibility. © 2022 Society of Chemical Industry.
研究领域:
食品科学
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材料科学
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化学工程
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DOI
PubMed
高影响因子
Gels
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2022
·Vol. 8
·期 8
·499
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IF 4.432
Jing Liu,Lili Hu,Yaqing Xiao,Yingnan Liu,Songnan Li,Mingming Zheng,Zhenyu Yu,Kang Liu,Yibin Zhou
This study aimed to investigate the effect of camellia saponin (CS) on the structural characteristics, texture properties, rheological properties, and thermal stability of camellia oil body-based oleogel (COBO). In addition, the formation mechanism of COBO was further studied in terms of the microstructure and texture of freeze-dried products, the mobility of hydrogen protons, and the conformation and structure changes of oleosin. The texture and rheological properties of the oleogels were found to be gradually improved with the incorporation of CS. This was attributed to the CS-induced enhancement of oil body interfacial film. CS was likely to bind to oleosin via hydrogen bonding and hydrophobic interactions, thereby forming a thick CS-oleosin complex interface, which was revealed by the oleosin fluorescence quenching and an increase in the ordered structure (α-helix). The composite interface could resist the crystallization damage and air disturbance caused by solidification and sublimation of water during freeze-drying, resulting in a denser and more uniform three-dimensional gel structure to trap the liquid oil, which could be explained by the decreased mobility of hydrogen protons in oleogel. The work offers a new proposal and theoretical basis for the development of saponin-enhanced oleogels using non-thermal processing.Keywords:oleogel;camellia oil body;camellia saponin;composite interfaces;mechanical property;rheological properties
研究领域:
食品科学
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生物化学
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DOI
PubMed
高影响因子
FOOD HYDROCOLLOIDS
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2023
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IF 10.7
Yue Dong,Zihao Wei,Changhu Xue
The effect of interaction between ovotransferrin fibrils (OVTFs) and citrus pectin (CP) on the properties of oleogel-based Pickering emulsions was innovatively explored. Firstly, the interaction between OVTFs and CP was investigated by constructing OVTF–CP complexes. OVTF–CP complexes with better stability were obtained when OVTFs to CP mass ratio of 3:1 at pH 5.0, which exhibited pearl chain-like structures by electrostatic attractions. Subsequently, to discuss the effect of interaction between OVTFs and CP on the properties of oleogel-based Pickering emulsions, oleogel-based OVTF-stabilized Pickering emulsion (OE) and oleogel-based OVTF–CP complex-stabilized Pickering emulsion (OCPE) were developed. The interaction between OVTFs and CP endowed OCPE with better stability, smaller droplet size, more prominent gel-like structure, higher viscosity and superior texture properties compared with OE. To construct an efficient delivery system for nutraceuticals, OE and OCPE were used to load curcumin . Compared with curcumin-loaded OE, curcumin-loaded OCPE had excellent protection for curcumin, higher rate of lipolysis and bioaccessibility of curcumin. Our work demonstrates that the interaction between OVTFs and CP can regulate the properties of oleogel-based Pickering emulsions, which will provide new insights into the formation and application of protein fibril–polysaccharide complexes. This may contribute to the precise development of Pickering emulsions with protein fibril–polysaccharide structures and ideal properties.
研究领域:
食品科学
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胶体科学
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营养保健品
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材料科学
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产品关联
DOI
高影响因子
FOOD HYDROCOLLOIDS
·
2023
·
IF 10.7
Chuanwu Han,Gaoshang Wang,Jian Guo,Jinmei Wang,Xiaoquan Yang
Excess consumption of animal meat is negatively associated with human health benefits and environmental sustainability. In recent years, many academic institutions, large food manufacturers, and start-ups have attached great importance to the development of meat analogs , but there is still a major technical challenge to developing products with wide acceptance by consumers. To mimic the juiciness in meat products derived from the phase transition of animal fats, oleogel, in which vegetable oil was structured by a network made up of whey protein isolates (WPI) and water, was prepared in this work. It was integrated into a soybean protein gel induced by transglutaminase to set up a composite gel model for meat analog. The heated composite gels were then subjected to in vivo and in vitro oral processing experiments. The proportion of oil released from the gel matrix, the tribological properties of the simulated bolus, and the sensory attribute evaluation were investigated. The results indicated that the addition of oleogel significantly enhanced the oil release and improve the fat-related sensory attributes. The transition of the microstructure in the oleogel caused by heating and shearing might be responsible for its oil-release behavior. However, this effect could not be observed in the composite gel with the addition of emulsion gel. It suggested that the oleogel prepared in this work might be a potential component for improving the juiciness attributes of the meat analog, providing a new idea for elevating the quality and acceptability of the meat analog.
研究领域:
食品科学
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营养学
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感官评价
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生物技术
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产品关联
DOI
高影响因子
FOOD HYDROCOLLOIDS
·
2023
·
IF 10.7
Yuzhong Yan,Shuling Chen,Le Deng,Yuxuan Duan,Zhaohua Huang,Deming Gong,Guowen Zhang
In this work, the egg white protein-gallic acid-xanthan gum covalent complexes were used to construct emulsions and oleogels and the effects of different concentrations of the complexes on the properties of emulsions and oleogels were investigated. The results showed that the values of emulsion D[4,3] and ζ-potential decreased with increasing complex concentration, while the emulsion stability index increased. The emulsions exhibited good centrifugal stability against changes in temperature, salt ion concentration and pH value. The emulsions prepared with high concentrations of the complexes (0.6–1.0%, wt) showed good viscoelasticity and gelation properties. The oil binding capacity increased from 75.86% to 98.04% as the concentration of oleogel increased from 0.2% to 0.4% (wt), and all the oleogels exhibited a strong gel network structure (G'>G″). Compared with the bulk oil, the oleogel had a stronger antioxidant capacity, and with increasing the concentration of the complexes, the antioxidant ability of the produced oleogel enhanced. This study may provide a theoretical basis for the preparation of protein-polysaccharide-polyphenol based oleogels and their application as solid fat substitutes in the food industry.
研究领域:
食品科学
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化学
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材料科学
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产品关联
DOI
高影响因子
FOOD HYDROCOLLOIDS
·
2024
·
IF 11
Yanhui Zhang,Ruoning Zhang,Jian Ying,Siyi Li,Yanxiang Gao,Like Mao
High internal phase emulsions (HIPEs, 80 wt%) with different structures were developed by using different oleogelators (beeswax and ethyl cellulose) and emulsifiers (whey protein isolate and OSA starch) via a facile shearing approach. The effects of the oleogelators and emulsifiers on the stability and oral processing properties were investigated. The addition of oleogelator resulted in smaller particle sizes and higher accelerated centrifugal stability. Microstructural observations indicated the droplets were tightly packed to form oil-in-water HIPEs. Rheology tests showed that the addition of the oleogelators resulted in strain-thinning behavior and weak strain overshoot for OSA and WPI stabilized HIPEs, respectively. Tribology tests suggested that emulsifiers dominated the lubrication properties of the mixing regime, whereas oleogelators were crucial to the lubricating effects of the hydrodynamic regime. Instrumental mastication assays revealed that the WPI-HIPEs required stronger chewing force, and the addition of oleogelator weakened the normal force. After being masticated by the bionic chewing robot, droplet coalescence and phase separation occurred in the HIPEs, which was attenuated by the addition of oleogelators. These findings will assist in designing the structures of desirable textural attributes and support the creation of functional foods.
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
高影响因子
FOOD HYDROCOLLOIDS
·
2026
·
IF 13.8
Jia Du,Chao Cheng,Ruyang Huang,Yuxin Lin,Xiujie Zhao,Xixi Cai,Shaoyun Wang
Cellulose/fish oil oleogels were formed via capillary suspension. • Oleogel/hydrogel ratio regulated phase inversion and network coupling. • BG50 showed compact network with optimal cohesiveness and deformation resistance. • Oleogel/hydrogel ratio tuned IDDSI swallowing performance from level 6 to level 5. Dysphagia-friendly foods require tunable texture, structural stability, and controlled oral deformation. In this study, cellulose/fish oil oleogels were constructed through capillary suspension structuring, and further combined with fish gelatin hydrogels to produce bigels with adjustable swallowing properties. Oleogel formation was jointly regulated by cellulose and water contents. The oleogel containing 25 wt% cellulose and 5 wt% water formed a stable bridged network with improved oil-holding capacity, reaching 73.32 ± 0.45%, and its structural recovery increased from 11.85% to 66.00% with increasing cellulose content. The oleogel/hydrogel ratio markedly affected bigel phase organization, rheology, texture, stability, and IDDSI performance. Increasing oleogel fraction induced a structure transition from hydrogel-continuous phase structure to semi-bicontinuous transitional structure and finally to an oleogel-rich structure. BG50 exhibited favorable structural and mechanical performance, with compact network, enhanced gel strength, and stable deformation resistance. IDDSI tests showed that bigels containing 10∼50% oleogel corresponded to Level 6, whereas those containing 70∼90% oleogel shifted to Level 5. Additionally, bigels with an oleogel content below 50% exhibited higher centrifugal stability, supporting their potential for processing, storage, and transport. Overall, this study provides new insights and methods for the design of dysphagia-friendly foods. Download: Download high-res image (323KB) Download: Download full-size image
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DOI
高影响因子
危险品化学品经营许可证（带存储）