Dispersed fat and polysaccharides systems
In the case of liquid-oil, the hardness or solid-like behaviour can be controlled by inducing network formation of structural elements in oil. This creates gels known as oleogels; they are similar to hydrogels but contain water instead of oil. We examine the different building blocks of these networks and their underlying mechanisms. Potentially, such oleogels could replace solid fats. To test for potential we examined their stability under different conditions such as temperature and aqueous environments. The knowledge gained could help create guidelines on how to change the food’s texture and how to design reduced-fat or low-solid fat products.
|Scientific papers in peer-reviewed journals||2014 Naturally amphiphilic proteins as tri-block Janus particles: Self-sorting into thermo-responsive gels||View summary|
|Scientific papers in peer-reviewed journals||2015 High internal phase emulsion gels (HIPE-gels) created through assembly of natural oil bodies||View summary|
|Scientific papers in peer-reviewed journals||2015 Influende of matrix inhomogeneity on the rheological properties of emulsion-filled gels||View summary|
|Scientific papers in peer-reviewed journals||2015 Protein oleogels from protein hydrogels via a stepwise solvent exchange route||View summary|