All Stories

  1. Applications of Fat mimetics for the replacement of saturated and hydrogenated fat in food products
  2. pH and protein to polysaccharide ratio control the structural properties and viscoelastic network of HIPE-templated biopolymeric oleogels
  3. Facile and Efficient Construction of Water‐Soluble Biomaterials with Tunable Mesoscopic Structures Using All‐Natural Edible Proteins
  4. Whey protein isolate–low methoxyl pectin nanocomplexes improve physicochemical and stability properties of quercetin in a model fat-free beverage
  5. Functional and Engineered Colloids from Edible Materials for Emerging Applications in Designing the Food of the Future
  6. Structuring Edible Oils with Hydrocolloids: Where Do we Stand?
  7. Colloidal particles for the delivery of steroid glycosides
  8. High internal phase emulsion (HIPE)-templated biopolymeric oleofilms containing an ultra-high concentration of edible liquid oil
  9. Phytosterols-induced viscoelasticity of oleogels prepared by using monoglycerides
  10. Mixed surfactant systems of sucrose esters and lecithin as a synergistic approach for oil structuring
  11. Functional colloids from proteins and polysaccharides for food applications
  12. Methylcellulose-coated microcapsules of Palm stearine as structuring templates for creating hybrid oleogels
  13. A colloidal gel perspective for understanding oleogelation
  14. Edible “Oleocolloids”: The Final Frontier in Food Innovation?
  15. Cold-set gelation of whey protein isolate and low-methoxyl pectin at low pH
  16. Emulsion-templated liquid oil structuring with soy protein and soy protein: κ-carrageenan complexes
  17. Surfactant-free oil-in-water-in-oil emulsions stabilized solely by natural components-biopolymers and vegetable fat crystals
  18. Retracted Article: Stable ‘arrested’ non-aqueous edible foams based on food emulsifiers
  19. High internal phase emulsions stabilized solely by whey protein isolate-low methoxyl pectin complexes: effect of pH and polymer concentration
  20. Chemical profiling of the major components in natural waxes to elucidate their role in liquid oil structuring
  21. CHAPTER 1. Oil Structuring: Concepts, Overview and Future Perspectives
  22. CHAPTER 9. Oleogels from Emulsion (HIPE) Templates Stabilized by Protein–Polysaccharide Complexes
  23. Colloidal emulsion based delivery systems for steroid glycosides
  24. Oil structuring properties of monoglycerides and phytosterols mixtures
  25. The feasibility of wax-based oleogel as a potential co-structurant with palm oil in low-saturated fat confectionery fillings
  26. Food-grade particles for emulsion stabilization
  27. The Contribution of Modern Margarine and Fat Spreads to Dietary Fat Intake
  28. Edible oil structuring: an overview and recent updates
  29. CLA-Rich Chocolate Bar and Chocolate Paste Production and Characterization
  30. Erratum to: Evaluating the Oil-Gelling Properties of Natural Waxes in Rice Bran Oil: Rheological, Thermal, and Microstructural Study
  31. CLA-Rich Soy Oil Shortening Production and Characterization
  32. Lipid crystallization kinetics—roles of external factors influencing functionality of end products
  33. Current update on the influence of minor lipid components, shear and presence of interfaces on fat crystallization
  34. Rheological Profiling of Organogels Prepared at Critical Gelling Concentrations of Natural Waxes in a Triacylglycerol Solvent
  35. Comparative evaluation of structured oil systems: Shellac oleogel, HPMC oleogel, and HIPE gel
  36. Evaluating the Oil-Gelling Properties of Natural Waxes in Rice Bran Oil: Rheological, Thermal, and Microstructural Study
  37. Rheological characterization of gel-in-oil-in-gel type structured emulsions
  38. Fumed silica-based organogels and ‘aqueous-organic’ bigels
  39. Alternative Routes to Oil Structuring
  40. Zein as a source of functional colloidal nano- and microstructures
  41. Biopolymer-Based Structuring of Liquid Oil into Soft Solids and Oleogels Using Water-Continuous Emulsions as Templates
  42. Polysaccharide-Based Oleogels Prepared with an Emulsion-Templated Approach
  43. All-Natural Oil-Filled Microcapsules from Water-Insoluble Proteins
  44. Nano- and Microencapsulation of Vitamins
  45. Edible applications of shellac oleogels: spreads, chocolate paste and cakes
  46. High internal phase emulsion gels (HIPE-gels) prepared using food-grade components
  47. Edible oleogels based on water soluble food polymers: preparation, characterization and potential application
  48. Preparation and rheological characterization of shellac oleogels and oleogel-based emulsions
  49. Colloidal approach to prepare colour blends from colourants with different solubility profiles
  50. CLA-Rich Soy Oil Margarine Production and Characterization
  51. Novel All-Natural Microcapsules from Gelatin and Shellac for Biorelated Applications
  52. A foam-templated approach for fabricating organogels using a water-soluble polymer
  53. Shellac as a natural material to structure a liquid oil-based thermo reversible soft matter system
  54. Colloidal complexation of a macromolecule with a small molecular weight natural polyphenol: implications in modulating polymer functionalities
  55. Fabrication and characterization of emulsions with pH responsive switchable behavior
  56. Additions and Corrections
  57. Novel Low-Molecular-Weight-Gelator-Based Microcapsules with Controllable Morphology and Temperature Responsiveness
  58. Stable and Temperature-Responsive Surfactant-Free Foamulsions with High Oil-Volume Fraction
  59. Quercetin loaded biopolymeric colloidal particles prepared by simultaneous precipitation of quercetin with hydrophobic protein in aqueous medium
  60. Biopolymeric Colloidal Particles Loaded with Polyphenolic Antioxidants
  61. Straightforward preparation of organic colloidal particles by harnessing spontaneous non-covalent interactions of active molecules from natural origin
  62. Temperature responsive colloidal particles from non-covalently interacting small molecular weight natural bioactive molecules
  63. Colloidal complexes from associated water soluble cellulose derivative (methylcellulose) and green tea polyphenol (Epigallocatechin gallate)
  64. Colloidal delivery systems in foods: A general comparison with oral drug delivery
  65. Novel polymer–polyphenol beads for encapsulation and microreactor applications
  66. Stabilisation and controlled release of silibinin from pH responsive shellac colloidal particles
  67. Sodium Caseinate Stabilized Zein Colloidal Particles
  68. Synthesis and characterisation of zein–curcumin colloidal particles
  69. Evaluation of alkyl polyglucoside as an alternative surfactant in the preparation of peptide-loaded nanoparticles
  70. Evaluation of SLS: APG Mixed Surfactant Systems as Carrier for Solid Dispersion
  71. Preparation and Evaluation of Taste Masked Famotidine Formulation Using Drug/β-cyclodextrin/Polymer Ternary Complexation Approach
  72. Preparation and in vivo evaluation of SMEDDS (self-microemulsifying drug delivery system) containing fenofibrate
  73. Interaction of Valdecoxib with β-cyclodextrin: Experimental and Molecular Modeling Studies
  74. Effect of Hydrophilic Polymer on Solubilization of Fenofibrate by Cyclodextrin Complexation