Developing edible oleogels structure prepared with emulsion-template approach based on soluble biopolymer complex

Developing edible oleogels structure prepared with emulsion-template approach based on soluble biopolymer complex

The utilization of edible oleogels as oil structures has been proven to comprise a suitable alternative to fat. In this research, whey protein concentrate (WPC) oleogel structure was designed and improved by the creation of a soluble complex of WPC-basil seed gum (BSG) and WPC-xanthan gum (XG) at di...

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Bibliographic Details
Main Authors: Mozhdeh Sarraf, Sara Naji-Tabasi, Adel Beig-Babaei, José Enrique Moros, Maria Carmen Sánchez Carrillo, Adrián Tenorio-Alfonso
Format: Article
Language:English
Published: Elsevier 2024-12-01
Series:Food Chemistry: X
Subjects:
Basil seed gum
Rheological properties
Structured edible oil
Xanthan gum
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157524008058
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