FOOD CHEMISTRY
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2024
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IF 8.5
Ziying Liao,Xin Wang,Muwen Lu,Ruimin Zhong,Jie Xiao,Michael A. Rogers,Yong Cao,Yaqi Lan
In this study, the influence of cooling rate on the freeze–thaw stability, rheological and tribological properties of interfacial crystalized oleogel emulsion was investigated. Results showed that slower cooling rate could promote formation of larger crystals and stronger network in oleogels. Additionally, oleogel emulsions showed higher freeze–thaw stability than those stabilized solely by emulsifiers. The slower cooling rate resulted in larger crystals adsorbed at the droplet surface. This led to greater steric hindrance that prevented the migration of oil droplets with higher resistance to disruption by ice crystals. The rheological and tribological measurements suggested that with appropriate amount of crystals, the tribological properties were better maintained for emulsions prepared at slow cooling rate after freeze–thaw treatment. This strategy greatly enriched oleogel emulsion formulations and provided important clues for potential applications in food products involved with freeze–thaw treatment.
研究领域:
食品科学
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材料科学
✓ 已验证
DOI
PubMed
高影响因子
FOOD HYDROCOLLOIDS
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2024
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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
LWT-FOOD SCIENCE AND TECHNOLOGY
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2021
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IF 4.952
Tianhang Xia,Zihao Wei,Changhu Xue
In this study, binary systems of carnauba wax (CW) and 1-docosanol (DS) were first explored to enhance the properties of oleogels. Compared to the corresponding single component oleogels (0:5 and 5:0), a synergistic effect of oleogel strength was observed at CW:DS ratios of 1:4 (C1D4). At this ratio, the formed oleogel showed the highest hardness, rheological property and oil binding ability. Meanwhile, the gel-sol melting temperature of this oleogel at this ratio was lower than most of others. Subsequently, the effect of composite gelators on the astaxanthin delivery of oleogel-based nanoemulsion was explored. The oleogels at CW:DS ratios of 1:4, 0:5 and 5:0 were chosen to prepare oleogel-based nanoemulsions. The oleogel-based nanoemulsion formulated with C1D4 had the largest droplet size. In vitro digestion study revealed that although C1D4 oleogel-based nanoemulsion could not improve the extent of lipolysis, it could significantly improve astaxanthin bioaccessibility when compared with the other two oleogel-based nanoemulsions. This study developed a new formula of oleogel-based nanoemulsion with improved astaxanthin bioaccessibility. This novel formulation approach might also be suitable for other hydrophobic nutraceuticals and provided a new idea for the preparation of oleogel-based nanoemulsions with improved nutraceutical bioaccessibility.
研究领域:
食品科学
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纳米技术
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药剂学
✓ 已验证
产品关联
DOI
高影响因子
FOOD RESEARCH INTERNATIONAL
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2025
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IF 8
Xia-Lian Cui,Bao-Qiu Yang,Ran Feng,Si-Jie Wu,Han Tao,Bao Zhang
Although protein-polysaccharide complexes have been widely explored as Pickering emulsifiers, their cooperative stabilization with oleogels in composite emulsion systems has been rarely investigated. This study constructed whey protein isolate fibril-chitosan (WPIF-CS) nanoparticles via acid-thermal treatment and electrostatic self-assembly technology, and systematically investigated the dual stabilization mechanisms mediated by composite nanoparticles and beeswax-based oleogel matrices in Pickering emulsions. Optimized nanoparticles (3:1 WPIF/CS ratio, pH 5.6) achieved a 62.79 ± 2.40° contact angle with enhanced three-phase equilibrium. Emulsions containing 26 mg/mL beeswax-oleogel and 40 mg/mL nanoparticles showed strong viscoelasticity (G' = 454.71 Pa > G" = 124.63 Pa). The emulsion stability originated from dual structural synergy: the three-dimensional cross-linked network of oleogels provided skeletal support, meanwhile nanoparticle interfacial adsorption formed dense monolayers, with their combined effect achieving multi-level stabilization. The system retained integrity through 14-day storage and three freeze-thaw cycles. This work provides novel strategies for food-grade emulsifiers and deciphers multi-scale oleogel-nanoparticle synergy mechanisms.
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF MATERIALS SCIENCE & TECHNOLOGY
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2025
·
IF 14.3
Yixin Wang,Tiantian Wang,Shenghua Xue,Yuhong Cui,Shujuan Liu,Qian Ye,Feng Zhou,Weimin Liu
Herein, pyrene-functionalized polymer gelator, synthesized via nucleophilic addition reactions and free radical addition reactions, undergoes spontaneous self-assembly via hydrogen bonds and π-π stacking interactions, ultimately generating an interconnected three-dimensional supramolecular network in 500SN. As a semi-solid lubricating material, 500SN gel retains the essential properties of lubricating oils while exhibiting distinct physicochemical attributes like shear thinning and thixotropy. These properties promote the generation of a tribo-film on frictional surfaces, significantly reducing friction (0.111) and wear (1.08 × 10 5 μm 3 ). The lubricating properties of the 500SN gel are further boosted by integrating multi-element-doped (F,N,S) carbon nanospheres (F,N,S co-doped porous carbon nanospheres (F,N,S-PCNs)), which were synthesized from styrene and 1-vinyl-imidazole via protonation and carbonization procedures. Through the formation of a protective composite layer of carbon and iron oxide layer on the substrate surface, which effectively prevents direct contact between tribological interfaces. As a result, the friction coefficient of F,N,S-PCNs gel decreases by 0.109, while its load resistance increases to 1150 N. Additionally, the F,N,S-PCNs gel showcases good photothermal performance. Under near-infrared light (0.45 W/cm 2 ), the surface temperatures of the oleogels containing F,N,S-PCNs increase from 51.6 to 79.0°C.
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产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2021
·
IF 7.514
Tianhang Xia,Yuxing Gao,Yu Liu,Zihao Wei,Changhu Xue
In this study, the optimal environmental condition for preparation of lactoferrin particles assembled via transglutaminase-induced crosslinking (TG-LF particles) was pH 8, 100 U/g of TG concentration, 50 °C and 2 h of crosslinking time. Contact angle of TG-LF particles was 79°. Then, corn oil-based oleogels were prepared with carnauba wax (CW), behenyl alcohol (BA) and CW-BA mixture at 1:4 ratio (MT). To investigate the effect of oleogels on oleogel-based Pickering emulsions, oleogel-based Pickering emulsions were prepared by a two-step method using different oleogels as the oil phase and the TG-LF particles as the emulsifier. In vitro digestion study revealed that CW oleogel-based Pickering emulsion had the highest lipolysis rate and curcumin bioaccessibility. This study demonstrated that TG-LF particle-stabilized oleogel-based Pickering emulsions had good performance in curcumin delivery, which provided a new idea for the preparation of Pickering emulsifier and enriched the knowledge in the field of oleogel-based Pickering emulsion.
研究领域:
食品科学
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胶体科学
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生物技术
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营养学
✓ 已验证
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2026
·
IF 10.4
Wenbo Miao,Junqing Han,Siew Young Quek,David Julian McClements,Keyu Lu,Zhengyu Jin,Chao Qiu
Electrostatic and hydrogen bonding drove OS-GE-TA ternary complex formation. • The incorporation of GE-TA enhanced the viscoelasticity of OS oleogels. • The ternary oleogels exhibited high oil-holding capacity and oxidative stability. • The ternary oleogels show excellent potential for DHA delivery. In this study, ternary complexes composed of octenyl succinate acetylated starch (OS), gelatin (GE), and tannic acid (TA) were used to fabricate oleogels via an emulsion-template method combined with freeze-drying for algal oil delivery. The results indicated that electrostatic interactions and hydrogen bonding drove the formation of the ternary complex, resulting in a stronger oleogel network and improved viscoelastic properties and storage stability. Under accelerated oxidation, OS-GE-TA oleogels exhibited significantly ( p < 0.05) lower peroxide values than OS oleogels, with reductions of 9.55–12.87 meq/kg oil, and effectively inhibited fishy odor-related volatiles. In vitro digestion results showed that the free fatty acid (FFA) release of OS-GE-TA 0.4 and OS-GE-TA 0.8 oleogels reached 71.17% and 80.42%, respectively, both significantly ( p < 0.05) higher than algal oil (64.28%), indicating enhanced lipid digestion and DHA release under simulated gastrointestinal conditions. Overall, the novel oleogels developed in this study have considerable potential for DHA delivery. Download: Download high-res image (407KB) Download: Download full-size image
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PubMed
高影响因子
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS
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2025
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IF 5.4
Xinnan Wang,Tiantian Wang,Xiaozhi Zhang,Shujuan Liu,Qian Ye,Feng Zhou
MXenes possess low interlayer shear stress, high mechanical strength and tunable structure, making them highly effective in enhancing low-friction and wear-resistant properties in lubrication systems. However, their application as oil-based lubricant additive is limited by poor dispersion stability in base oils. In this work, a nanocomposite supramolecular oleogel with three-dimensional network structure was prepared by integrating functionalized MXene with urea-based gelator. The MXene nanosheets were modified by 3-(3,4-dihydroxyphenyl)-2-(3- octadecylureido) propanoic acid (DOPA) and then effectively encapsulated within the supramolecular gel network, significantly reducing agglomeration and ensuring stable dispersion in base oil PAO10 for over five months. The resulting DOPA@MXene oleogel (DOPA@MXene Gel) exhibited good lubrication performance, with the average friction coefficient decreased from 0.168 to 0.102 and the wear volume exhibited an 81.83 % decrease compared to base oil. Additionally, the load-carrying capacity of DOPA@MXene Gel was enhanced to from 50 N to 450 N. These improvements are attributed to the synergistic interaction between DOPA@MXene and the oleogel, which collaboratively form a complex protective film during friction. This study offers an effective strategy for improving the dispersion of MXene-based lubricant additive and achieving superior tribological properties.
✓ 已验证
产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Yi Xue,Jinfeng Zhong,Xiong Liu,Dao Xiang,Xiaoli Qin
The ideal physicochemical properties of bigels are important for food applications. Therefore, a new bigel was prepared based on mixed beef tallow and soybean oil oleogel and deacetylated konjac glucomannan (KGM) hydrogel. The effect of the deacetylation degree of KGM on the physicochemical properties and microstructure of bigels was studied. The bigel containing moderate deacetylation degree of KGM had better rheological properties and hardness (319.84 g) than that with low and high deacetylation degrees of KGM. The interactions among the bigel components were analyzed by Fourier transform infrared spectroscopy and molecular dynamics simulation, indicating that the formation of the bigels was dominated by electrostatic interactions. Overall, the bigels containing moderate deacetylation degree of KGM had better physical properties, which may provide a theoretical foundation to develop bigels with low cholesterol, trans and saturated fats levels to replace traditional solid fats in food industry.
研究领域:
食品科学
·
材料科学
✓ 已验证
DOI
PubMed
高影响因子
ADVANCED FUNCTIONAL MATERIALS
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2025
·
IF 19
Di Yang,Liqiang Zhang,Tongtong Yu,Changhe Du,Liucheng Wang,Wenpeng Wang,Yange Feng,Weimin Liu,Daoai Wang
Self-lubricating porous polyimides (PPI) are widely used in aerospace, microelectronics and other fields because of their excellent properties. The porous structure of PPI can present drawbacks, such as reduced surface strength, elastic collapse and diminished wear resistance, making the exploration of strategies to minimize surface wear of PPI essential for extending its service life and enhancing material stability. In this work, a novel self-lubricating porous polyimide (PPI-gel-TAM) with outstanding tribological properties is synthesized, exhibiting high oil-bearing capacity and superior retention stability. PPI-gel-TAM attains macro-superlubricity, exhibiting a coefficient of friction (COF) of ≈0.007. The wear rate of the PPI decreased significantly from 3.52 × 10 −5 to 2.81 × 10 −8 mm 3 ·N −1 ·m −1 after the incorporation of tannic acid-functionalized MoS 2 nanosheets (TA-MoS 2 ). The attainment of superlubricity is enabled by a self-adaptive confined lubrication strategy, which integrates the synergistic effects of four mechanisms: oil supply from the porous structure, the shear-thinning properties of lubricants, the interaction between functionalized MoS 2 and oil molecules, and the formation of a protective tribofilm. This study presents a novel and effective strategy for self-lubricating porous polymers to maintain both superior oil content and retention capabilities, while also exhibiting exceptional tribological properties.
✓ 已验证
产品关联
DOI
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2024
·
IF 7.7
Lu Gao,Lihua Jin,Shengnan Zhang,Han Zhang,Like Lin,Cong Li,Bang Chen,Yehua Shen
In this study, a novel camellia oil composite oleogel (SX@G-CO) was prepared by a combination of direct dispersion and emulsion-templated methods using polysaccharides (sodium alginate and xanthan gum, ratio in 4:6) as oleogelators and glycerol monolaurate (GML, 7 wt%) as gel-enhancer. The comparative experiments revealed that the polysaccharides could effectively enhance the densification of the three-dimensional network structure of the oleogel through hydrogen bonding and electrostatic interactions, and significantly improve its thermal stability, rheological properties (adhesive strength 49,243.6 mPa•s, viscosity recovery rate 94.6 %) and oil binding capacity (80.6 %). The introduction of GML further enriched the crystal diversity of the oleogel and imparted excellent antimicrobial ability (nearly 100 % inhibition effect on E.coli ). Furthermore, the in vitro experiments demonstrated that the synergistic effect of polysaccharides and GML significantly enhanced the anti-inflammatory, antioxidant, cell migration and proliferation abilities of SX@G-CO oleogel compared with GML-CO and SX-CO oleogels. In addition, SX@G-CO oleogel has also been demonstrated to effectively promote full-thickness burn healing in mice by reducing bacterial infection and inflammatory response, regulating free radical levels, and promoting neovascularization in vivo, with effects comparable to marketed ointment. SX@G-CO oleogel as a bioactive molecule-polysaccharides composite has potential clinical application in burn wound repair.
研究领域:
材料科学
·
药剂学
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生物医学工程
·
伤口愈合
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
·
2024
·
IF 5.7
Chenmei Bai,Ling Wang,Bin Li,David Julian McClements,Shilin Liu,Yan Li
Reducing salt intake without affecting the saltiness perception remains a great challenge for the food industry. Herein, the demulsification of water droplets and air bubbles was controlled to modulate the release of sodium from oleogel-stabilized water-in-oil emulsions (OGEs) stabilized by monoglyceride crystals. The effect of monoglycerides with carbon chain length (glycerol monolaurate-GML, glyceryl monostearate-GMS, and glycerol monopalmitate-GMP) and homogenization methods (hand-shaking or high-speed blender) on sodium release and saltiness was investigated by in vitro and in vivo oral processing tests. Milky-white stable emulsions were formed with both water droplets and air bubbles dispersing in the oil phase, regardless of the selected homogenization methods. Air bubbles were more unstable than water droplets during oral digestion. GML OGEs with more and larger air bubbles and the lowest hardness exhibited the highest sodium release rate and the strongest saltiness, independent of homogenization methods. The balance between air bubbles and water droplets in the GMS and GMP OGEs caused slower sodium release and lower saltiness. Overall, the presence of air bubbles in NaCl-loaded W/O oleogel-based emulsions was shown to have important implications for tailoring their sodium release and saltiness.
研究领域:
食品科学
·
化学工程
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营养学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）