Food Hydrocolloids最新文献

{"title":"Exploration of the stretchability of imitation cheese at room temperature II: the influence of the casein-glutinous rice starch ratio on the interaction mechanism among protein, starch, and moisture","authors":"Hongjuan Li ,&nbsp;Aijia Han ,&nbsp;Yumeng Zhang ,&nbsp;Xin Wen ,&nbsp;Feiyang Liu ,&nbsp;Yongqiang Cao ,&nbsp;Hongbo Li ,&nbsp;Jinghua Yu","doi":"10.1016/j.foodhyd.2025.111961","DOIUrl":"10.1016/j.foodhyd.2025.111961","url":null,"abstract":"<div><div>Cheese stretchability diminishes at room temperature, compromising its application properties. In this study, imitation cheese simulation systems were prepared with different proportions of sodium caseinate, glutinous rice starch, and moisture. By measuring the stretchability, microstructure, rheological properties, and other physical characteristics of the mixed system at different ratios, this study aimed to understand the impact of different sodium caseinate-glutinous rice starch ratios on the interaction mechanism in the imitation cheese system. It also explored the interaction mechanism between sodium caseinate, starch, and moisture within the system, providing a mechanistic explanation for improving the stretchability of cheese products at room temperature. The results showed that the greater the amount of glutinous rice starch added, the more stable the energy storage modulus (G′) was, and it also promoted the exposure of protein hydrophobic groups. Meanwhile, reducing the sodium caseinate content led to an increase in the moisture-to-protein ratio in the system, which lessened the restraint on hydrogen protons, making the moisture more free and thus more fluid. This was beneficial for enhancing the stretchability of the system at room temperature. As a result, the system with a mass ratio of sodium caseinate to glutinous rice starch of 1:1 could still maintain good strength properties after being placed at room temperature for 30 min.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"172 ","pages":"Article 111961"},"PeriodicalIF":11.0,"publicationDate":"2025-09-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145045977","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Soluble amylose chains inhibit gelatinisation and retrogradation in waxy corn starch","authors":"Thoithoi Tongbram ,&nbsp;Lathika Vaniyan ,&nbsp;Thomas MacCalman ,&nbsp;Avanish Bharati ,&nbsp;Frederick J. Warren ,&nbsp;Laxmikant Shivnath Badwaik ,&nbsp;Pallab Kumar Borah ,&nbsp;Gleb E. Yakubov","doi":"10.1016/j.foodhyd.2025.111936","DOIUrl":"10.1016/j.foodhyd.2025.111936","url":null,"abstract":"<div><div>In this study, soluble amylose chains with varying degrees of polymerisation (DP 186–4020) were isolated via isoamylase debranching of amylopectin from native and waxy corn starches. When these soluble amylose chains are mixed with aqueous suspensions of waxy corn starch, spontaneous adsorption onto the surface of starch granules occurs. The resulting coating envelops the granules and markedly inhibits gelatinisation, increasing the onset temperature by up to 10 °C. Additionally, the amylose coating alters the pasting and short-term retrogradation properties of waxy corn starch, as evidenced by a reduction in trough viscosity, up to a 20 % decrease in breakdown viscosity, and approximately a 50 % increase in setback viscosity. This effect is both concentration- and DP-dependent. We found that chains with a critical length of 200 ≤ DP ≤ 700 produce the most pronounced effect and exhibit the strongest concentration dependence, suggesting that entropic considerations play a key role in starch−amylose interactions. Complementary analyses − including calorimetry, viscosity, turbidity measurements, and small-angle X-ray scattering − confirmed the inhibited gelatinisation and retrogradation. X-ray diffraction data further corroborated that the adsorbed amylose forms a hydrated, V-type-like polymorphic envelope. We hypothesise that this amylose coating restricts water ingress and inhibits granular gelatinisation, providing a physical basis for the observed inhibition. These findings highlight a previously undocumented role of soluble amylose chain length in directing starch thermal and structural transitions. Our results advance the fundamental understanding of starch–amylose interactions and offer a novel route for designing starch systems with enhanced functionality for applications in food processing and, more broadly, in (bio)material design.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"172 ","pages":"Article 111936"},"PeriodicalIF":11.0,"publicationDate":"2025-09-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145045390","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of trisodium citrate on the rheology and microstructure of dense suspensions of casein micelles","authors":"Elie Matta ,&nbsp;Peggy Thomar ,&nbsp;Angella V. Dominguez ,&nbsp;Christophe Chassenieux ,&nbsp;Taco Nicolai","doi":"10.1016/j.foodhyd.2025.111960","DOIUrl":"10.1016/j.foodhyd.2025.111960","url":null,"abstract":"<div><div>Trisodium citrate (TSC) is a well-known Ca²⁺ chelating agent that is used in the dairy industry. The effect of adding TSC on the rheological properties of dense casein micelle suspensions was studied up to C = 14 wt% at different pH between 5.8 and 7. Suspensions at different casein concentrations were compared as a function of the TSC to casein weight ratio (R). The microstructure of the suspensions was observed using confocal scanning microscopy. Dissociation of the micelles was monitored by measuring the turbidity as a function of time. The rate of dissociation increased with increasing TSC concentration and pH, but it was independent of the protein concentration for a given R value. The viscosity at C = 14 wt% and pH 5.8 increased after addition of TSC and became similar to that of equivalent sodium caseinate (SC) suspensions. At pH 7, a sharp increase of the viscosity was observed when a small amount of TSC was added, but decreased at higher TSC concentrations until it reached values close to that of SC. This unexpected peak of the viscosity decreased upon dilution, lowering the pH or during ageing. Microscopy showed that after addition of TSC crystals as well as dense protein domains were formed.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"172 ","pages":"Article 111960"},"PeriodicalIF":11.0,"publicationDate":"2025-09-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145045979","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Exploring the mechanisms of charged polysaccharides in regulating the microstructure, texture, and rheology of camellia oleosomes-based meat analogs","authors":"Shahzad Farooq ,&nbsp;Abdullah ,&nbsp;Muhammad Ijaz Ahmad ,&nbsp;Usman Ali ,&nbsp;Sumeng Wei ,&nbsp;Jiawen Xue ,&nbsp;Tin Nyawe Nyawe Hlaing ,&nbsp;Quancai Sun ,&nbsp;Ye Peng ,&nbsp;Hui Zhang","doi":"10.1016/j.foodhyd.2025.111965","DOIUrl":"10.1016/j.foodhyd.2025.111965","url":null,"abstract":"<div><div>Plant-based meat analogs produced via the extrusion process still face challenges in replicating the textural attributes of real meat. This study aimed to investigate the effects of different charged polysaccharides, including anionic gellan gum (GG), neutral konjac glucomannan (KG), and cationic chitosan (CH), as well as their combinations (50:50 ratios) on the textural, rheological, and structural properties of camellia oleosomes-integrated meat analogs. Results showed that oleosomes mainly acted as active fillers within the interstitial spaces of textured proteins, transforming porous matrices into oleosome-embedded protein structures, which contributed to enhanced elastic properties. Furthermore, the incorporation of GG into the oleosome-protein matrices led to the formation of irregularly shaped pores and a sparse gel structure. In contrast, CH contributed to the development of a highly interconnected gel network, which not only immobilized water molecules but also enhanced the hardness from 7.01 N to 13.24 N and structure recovery ability from 65.78 % to 84.10 %. Furthermore, it was found that the sequential addition of CH/GG produced synergistic effects that enabled the meat analogs to develop a robust network with more connection zones and smaller pore sizes compared to CH/KG or GG/KG meat analogs. Lissajous-Bowditch data further revealed that GG/KG combination produced a more flexible gel structure that readily underwent erratic and abrupt deformations at ≤100 % strain amplitude. In contrast, CH/KG and CH/GG meat analogs demonstrated greater structural elasticity and resistance to large deformations (≤400 %), which was attributed to the slow relaxation behavior of their rigid, interconnected double-network structures composed of two interpenetrating polymer networks: a protein-polysaccharide network and a polysaccharide-polysaccharide network.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"172 ","pages":"Article 111965"},"PeriodicalIF":11.0,"publicationDate":"2025-09-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145045389","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The gelation properties of rapeseed proteins are barely affected by co-extracted phenolic compounds","authors":"Sybren J.M. Zondervan ,&nbsp;Johannes H. Bitter ,&nbsp;Atze Jan van der Goot ,&nbsp;Julia K. Keppler ,&nbsp;Constantinos V. Nikiforidis","doi":"10.1016/j.foodhyd.2025.111959","DOIUrl":"10.1016/j.foodhyd.2025.111959","url":null,"abstract":"<div><div>Rapeseed proteins are a promising alternative to animal-based proteins that can form gels to provide structure in foods. However, in the case of plant proteins, co-extracted impurities, such as phenolic compounds, may interfere with the protein network. Phenolic compounds in rapeseeds are found mainly in the form of sinapic and ferulic acid in the kernels and as proanthocyanidins in the hulls. These can be co-extracted with the proteins and may affect the protein gel properties. Therefore, the current study elucidates this potential effect of phenolics on the protein gel properties. An extracted rapeseed protein isolate was mixed with sinapic and ferulic acid or with proanthocyanidins in a natural ratio at pH 7 or 9, and the effects of the phenolic compounds on the rheological properties of the gel obtained after heating were quantified. The gels made by mixing proteins and phenolic compounds were compared with gels made up of natural protein extracts where sinapic acid, ferulic acid, and proanthocyanidins were naturally present. Shear rheometry revealed only minor differences in the rheological behaviour of the gels with protein-phenolic blends. Furthermore, only minor differences in protein dispersibility or cross-linking were observed before gelation, regardless of the environmental pH, indicating weak interactions between proteins and phenolics. In contrast to common practice, phenolic compounds do not need to be removed from the protein extracts, which enables protein extraction in more simple steps, thereby making the protein extraction process more efficient, in terms of costs and energy.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"172 ","pages":"Article 111959"},"PeriodicalIF":11.0,"publicationDate":"2025-09-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145045396","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Dough surface viscosity during resting process: Effects of water migration and gluten network dynamics","authors":"Wei He ,&nbsp;Wan Wang ,&nbsp;Xin Ying ,&nbsp;Meili Huan ,&nbsp;Chengang Ren ,&nbsp;Lianhui Zhang ,&nbsp;Qingbin Guo ,&nbsp;Steve W. Cui ,&nbsp;Ji Kang","doi":"10.1016/j.foodhyd.2025.111953","DOIUrl":"10.1016/j.foodhyd.2025.111953","url":null,"abstract":"<div><div>This study determined the relationship between gluten network dynamics, water migration, and surface viscosity during dough resting based on the specific experimental conditions for the five flours examined. LF-NMR relaxation curves and ATR-FTIR hydroxyl stretching vibrational spectroscopy indicated that water migrated from the dough interior to the surface, leading to an increase in dough surface viscosity. Dynamic rheological testing, SEM, and CLSM analyses tracked the evolution of the gluten network structure during the dough resting period. The results showed that the gluten network transformed from an aggregated structure (0–30 min) to a continuous and uniform network (45–60 min), followed by a gradual structural disintegration (90–135 min). Molecular structure analysis shows that non-covalent interactions (hydrogen bonds and hydrophobic interactions) and covalent bonds (disulfide bonds) jointly regulate the polymerization and depolymerization of the gluten network. An appropriate resting time promotes the orderly formation of the gluten structure. Correlation analysis revealed that the gluten index and farinograph quality are key factors in regulating water migration, gluten reorganization, and relaxation. Doughs with poorer gluten quality tend to relax more easily, resulting in faster water release and further accelerated protein chain breakage at the dough surface, this is the fundamental reason for the increased adhesion of the dough surface. Furthermore, the optimal resting time for dough (45–60 min) was consistent throughout this study. Excessive resting times (&gt;90 min) can lead to severe network damage, thereby reducing dough quality. In summary, this study elucidates the mechanisms of water migration and changes in dough surface viscosity during resting, providing a theoretical basis for improving processing techniques and precisely controlling dough quality.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"172 ","pages":"Article 111953"},"PeriodicalIF":11.0,"publicationDate":"2025-09-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145045975","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Use of cellulose microfibrils and potato protein to form double network gels","authors":"Ieuan Roberts-Harry ,&nbsp;Braulio A. Macias-Rodriguez ,&nbsp;Krassimir P. Velikov","doi":"10.1016/j.foodhyd.2025.111958","DOIUrl":"10.1016/j.foodhyd.2025.111958","url":null,"abstract":"<div><div>The formation of double network hydrogel systems is investigated using cellulose microfibrils from citrus fibre and a thermally gelling potato protein. We study how the system transitions from a single, to a double network gel, as the potato protein network forms a second network entangled within the network of cellulose microfibrils. The system is studied via oscillatory rheology, namely temperature and amplitude sweeps. We find that the contribution of the native potato protein on the single network cellulose microfibril gel is minimal. However, when the protein is thermally denatured, the cellulose microfibrils and gelled protein act synergistically to contribute to the storage modulus of the double network gel. At low protein concentrations, the addition of the cellulose microfibril network reduces the minimum protein concentration for gel formation. At low to moderate protein concentrations, the cellulose network interpenetrates the protein network, significantly increasing the elastic modulus. At high concentrations of protein, the protein gel network entirely dominates the rheological response, though this is observed up to a certain ratio of protein to fibre. We link the observed rheological properties to the microstructure via confocal laser scanning microscopy. Flocs of the cellulose microfibrils are observed with the secondary protein network entangled throughout. These dense flocs are likely to be the key contributor to the increased mechanical properties of the double network system.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"172 ","pages":"Article 111958"},"PeriodicalIF":11.0,"publicationDate":"2025-09-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145105295","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"In Situ small-angle X-ray scattering study of the gelatinization mechanism of maize starches with varying amylose content","authors":"Ying Cui ,&nbsp;Xiaoning Liu ,&nbsp;Qi Lv ,&nbsp;Jinhui Chang ,&nbsp;Andreas Blennow ,&nbsp;Yu Tian ,&nbsp;Sheng Chen ,&nbsp;Xingxun Liu ,&nbsp;Yuyue Zhong","doi":"10.1016/j.foodhyd.2025.111951","DOIUrl":"10.1016/j.foodhyd.2025.111951","url":null,"abstract":"<div><div>The gelatinization behavior of starch is critically influenced by its amylose content (AC), yet the underlying mechanisms at the lamellar level remains incompletely understood, especially for starches with high AC (&gt;50 %). In this study, we investigated the real-time structural evolution of maize starches with a wide range of AC (3.2 %–79.6 %) during gelatinization using <em>in situ</em> small-angle X-ray scattering (SAXS). Upon heating from 40 °C to 90 °C: (1) the lamellar thickening occurred initially but was followed by rapid disruption at low AC (3.2 % and 26.3 %); (2) the lamellar structure remained stable with minimal changes in lamellar peak intensity and lamellar thickness at high AC (58.6 %), (3) the electron density contrast between crystalline and amorphous phases increased, and both lamellar types exhibited thickening at very high AC (71.2 % and 79.6 %). Furthermore, the correlation length (ξ) decreased with increasing AC up to 60 %, suggesting a more compact viscoelastic structure due to greater chain release and entanglement. Our data provide evidence that maize starch with about 60 % amylose has especially stable crystalline lamellae. This stability likely explains why starches with moderately high amylose content tend to gelatinize at higher temperatures.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"172 ","pages":"Article 111951"},"PeriodicalIF":11.0,"publicationDate":"2025-09-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145045388","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of natural polyphenols on the structural and properties of soy protein isolate/κ-Carrageenan composite films: A comparative study","authors":"Xinghui Wu ,&nbsp;Mingyue Wang ,&nbsp;Huanyu Zheng","doi":"10.1016/j.foodhyd.2025.111955","DOIUrl":"10.1016/j.foodhyd.2025.111955","url":null,"abstract":"<div><div>Antimicrobial films have gained growing interest for their effectiveness in delaying spoilage of perishable foods and minimizing the use of chemical preservatives. In this study, soy protein isolate (SPI) and κ-carrageenan (CGN) were used as matrices to prepare SPI-CGN films by solution casting. Tea polyphenols (TP) and carvacrol (Car) were separately incorporated to produce SPI-CGN-TP and SPI-CGN-Car films. The mechanical properties, barrier properties, thermal stability, and functional characteristics of the films were systematically characterized. At 0.3 % TP, the composite films showed the lowest water vapor permeability and oxygen transmission rate, measured at 3.84 × 10⁻¹ g mm/m²·h·kPa and 2.61 g mm/m²·d·kPa, respectively; the highest contact angle of 67.91°; optimal tensile strength of 16.16 MPa; significantly enhanced DPPH radical scavenging ability; an inhibition zone of 23.97 mm against Staphylococcus aureus; although a weaker antibacterial effect was observed against <em>Escherichia coli</em> (<em>P</em> ≥ 0.05). Car films exhibited increased hydrophobicity with rising concentration, reaching a maximum contact angle of 66°, improved flexibility (elongation at break of 76.60 %), and strong antibacterial activity against both <em>Staphylococcus aureus</em> and <em>Escherichia coli</em> at 1.2 %, with inhibition zones of 24.50 mm and 23.90 mm, respectively. Both TP and Car interacted with the SPI-CGN matrix exclusively through hydrogen bonding and other non-covalent forces, without the formation of covalent bonds. This research offers meaningful guidance on implementing and developing antimicrobial films derived from natural polyphenols for use in food packaging.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"172 ","pages":"Article 111955"},"PeriodicalIF":11.0,"publicationDate":"2025-09-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145045392","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Impact of fatty acid unsaturation levels on the physicochemical properties and oxidative/digestive stability of pectin/LDL-based oleogels","authors":"Mahmoud Abou-Elsoud ,&nbsp;Ibrahim Khalifa ,&nbsp;Mohamed Salama ,&nbsp;Zuyue Li ,&nbsp;Hamdy Zahran ,&nbsp;Zhaoxia Cai ,&nbsp;Dong Uk Ahn ,&nbsp;Xi Huang","doi":"10.1016/j.foodhyd.2025.111956","DOIUrl":"10.1016/j.foodhyd.2025.111956","url":null,"abstract":"<div><div>This work aimed to determine the impact of fatty acid composition on the physicochemical, oxidative, and digestive properties of emulsion-templated oleogels structured using pectin (PE) and egg yolk low-density lipoprotein (LDL). Four oils with varying degrees of unsaturation, including olive oil (OO), soybean oil (SO), linseed oil (LO), and fish oil (FO), were incorporated into PE/LDL-based oleogels. Results showed that oleogels formulated with polyunsaturated fatty acid (PUFA)-rich oils (FO and LO) exhibited higher viscosity (4856 and 4456 Pa s), hardness (745 and 721 g), oil-binding capacity (98.85 and 97.69 %), and thermal stability than others, due to stronger intermolecular bonds in the gel matrix. Oxidative stability assessments revealed that oleogelation significantly suppressed both primary and secondary lipid oxidation in PUFA-rich systems, with further improvements when BHA was added. The <em>in vitro</em> digestion showed that oleogels effectively reduced free fatty acids release and fat bioaccessibility compared to bulk oils, with FO-based oleogels showing the lowest. Furthermore, correlation analyses establish clear relationships between fatty acid profiles and oleogel performance, providing a scientific basis for optimizing formulations. These findings provide valuable insights for tailoring functional oleogels with improved oxidative stability and modulated lipid digestion.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"172 ","pages":"Article 111956"},"PeriodicalIF":11.0,"publicationDate":"2025-09-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145045976","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}