Cellulose particles filled oil-in-water emulsion: a facile strategy to prepare edible oleogels
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Yanlei Li
,
Wenxin Jiang
,
Dan Yuan
Abstract
In this work, a facile strategy of filling the O/W emulsions with cellulose particles to prepare edible oleogels was reported. Two preparation processes, particle filling in water phase of emulsion (PFWP) and one pot dispersing (OPD) are adopted. The effect of cellulose particle concentration and water content on the formation and properties of oleogels were evaluated. Results showed that both of the two processes (PFWP and OPD) could form an oleogels, within a wide range of particle concentration (20 wt% – 40 wt%) and water contents (15 wt% – 25 wt%). The formed oleogels have good centrifugal stability, thixotropic recovery properties and thermostability. The storage moduli of the oleogels increased with an increase of cellulose particle concentration, which is associated with the stronger capillary bridges network. Our results provide a fast and simple approach for oil structuring, which should have great potential application in food industry, especially in food bakery.
Funding source: Scientific Research Foundation of the Hubei University of Technology
Award Identifier / Grant number: XJ2021001501
Funding source: Hubei Provincial Special Project of Science and Technology Development
Award Identifier / Grant number: 42000024205T000000107
Funding source: National Natural Science Foundation of China
Award Identifier / Grant number: 31972033 and 32202048
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Research ethics: The local Institutional Review Board deemed the study exempt from review, and this study comply with local legal requirements.
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Informed consent: Not applicable.
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Author contributions: Yanlei Li: Visualization, Formal analysis, Funding acquisition, Writing – original draft, Writing-review & editing. Ying Le: Methodology, Investigation. Zhiming Gao: Conceptualization, Investigation, Formal analysis, Writing-review & editing. Wenxin Jiang: Supervision. Yuehan Wu: Data Curation. Methodology. Wei Lu: Methodology. Dan Yuan: Supervision. Hui Chen: Supervision. Juan Zhang: Supervision. Zifang Chen: Supervision.
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Use of Large Language Models, AI and Machine Learning Tools: There is no use of Large Language Models, AI and Machine Learning Tools in this work.
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Conflict of interest: The authors declare no conflict of interest regarding the publication of this manucript.
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Research funding: This study was carried out the financial support of Hubei Provincial Special Project of Science and Technology Development (No. 42000024205T000000107), National Natural Science Foundation of China (No. 31972033 and No. 32202048), the Scientific Research Foundation of the Hubei University of Technology (No. XJ2021001501).
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Data availability: Data will be made available upon request.
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Supplementary Material
This article contains supplementary material (https://doi.org/10.1515/ijfe-2024-0236).
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Artikel in diesem Heft
- Frontmatter
- Articles
- Cellulose particles filled oil-in-water emulsion: a facile strategy to prepare edible oleogels
- Identification of barley-derived peptides with angiotensin converting enzyme inhibitory activity
- Multiphysics simulation for microwave-assisted continuous flow in a tube flow reactor with a mode stirrer
- Regulation of Pleurotus geesteranus protein particle characteristics on the microstructure and rheology of their W1/O/W2 double emulsions
- Effect of soybean protein isolate, transglutaminase, and konjac glucomannan on the cooking and eating quality and digestibility of rice noodles
- Effect of different protease on the hydrolysis degree and antigenicity of cow milk protein
Artikel in diesem Heft
- Frontmatter
- Articles
- Cellulose particles filled oil-in-water emulsion: a facile strategy to prepare edible oleogels
- Identification of barley-derived peptides with angiotensin converting enzyme inhibitory activity
- Multiphysics simulation for microwave-assisted continuous flow in a tube flow reactor with a mode stirrer
- Regulation of Pleurotus geesteranus protein particle characteristics on the microstructure and rheology of their W1/O/W2 double emulsions
- Effect of soybean protein isolate, transglutaminase, and konjac glucomannan on the cooking and eating quality and digestibility of rice noodles
- Effect of different protease on the hydrolysis degree and antigenicity of cow milk protein
