Emulsion gels have great potential for application in fat substitutes. Sunflower oil body (SFOB)-κ-carrageenan (CG) emulsion gels were fabricated, and the synergistic effects of SFOB extraction pH, oil phase volume fraction, and CG concentration on their gelation behavior, multiscale structure, and functional properties were systematically investigated. Results showed three variables significantly regulated the interfacial protein composition of SFOB, the cross-linking density of the gel network, and the binding force between SFOB and CG. The optimal emulsion gel was formulated with 0.9% CG and 20% oil phase volume fraction (from SFOB extracted at pH 7.0), which exhibited a compact and uniform three-dimensional network structure, superior WHC and minimal cooking loss. Furthermore, FTIR and SARS revealed that disulfide and hydrogen bonds contributed to the stabilization of the gel structure. Overall, this CG/SFOB emulsion gel represents a promising fat substitute and provides a novel approach for developing low-fat food products.
Understanding and modulating myofibrillar protein (MP) gelation is essential for the rational design of processed meat products. This study investigated the effects of high internal phase Pickering emulsions (HIPPEs) stabilized by pea protein (PP) and different ionic celluloses, cationic (PQC), non-ionic (HPMC), and an...
Ci-Nan Li, Yang Wang, Chao-Yue Yang et al.· Meat Science· 0 citations
BACKGROUND
Emulsion gels exhibit promising application prospects as solid fat substitutes and carriers for lipophilic bioactive compounds. This work investigated the effects of oil concentrations (40-65%, v/v) on the interfacial adsorption in emulsions, rheological properties, gel characteristics, and microstructure of...
Yi-Qiong Wu, Yuting Wang, Hong-Lei Zhao et al.· The Journal of the Science o...· 0 citations
Unrinsed surimi production has emerged as a sustainable alternative to conventional rinsed surimi due to its substantial water savings, reduced nutrient loss, and lower environmental footprint. However, poor gel strength and water-holding capacity remain major bottlenecks limiting its industrial application. This study...
Wan-Wen Chen, Xinyue Chang, Lanxiang Yang et al.· Gels· 1 citation
Improving the structural stability and water-retention capacity of gelatin hydrogels is important for expanding their application in high-moisture food systems. In this study, composite hydrogels (CYPG) were prepared by combining gelatin with Chinese yam polysaccharide (CYP), and the effects of CYP concentration (0-0.8...
Jun-Tian Gan, Ying Shu, Fan-Yu Wang et al.· International Journal of Bio...· 0 citations
Background Curcumin has applications in food and medical industries, but its stability and bioaccessibility are poor. Coconut cake albumin (CCA) has potential as a component of the curcumin-loading system; however, relative data are scare. Methods Herein, emulsion gels were formed using coconut cake albumin modified by...
A novel fiber-based oleogel was prepared by capillary force-driven structuring of pomegranate seed meal insoluble dietary fiber (PSMF) in pomegranate seed oil (PSO). The effects of particle fraction (φ) and secondary fluid (water) content (S) on oleogel formation were assessed through microstructural, rheological, text...
Maryam Moradabbasi, S. Goli, Y. Soleimanian et al.· Food Chemistry· 0 citations
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