Oleogels Structured with Protein Emulsion Network

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dc.contributor.authorUslu, Eda Keskin
dc.contributor.authorYılmaz, Emin
dc.date.accessioned2025-01-27T18:59:05Z
dc.date.available2025-01-27T18:59:05Z
dc.date.issued2019
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractEdible liquid oils are usually structured with hydrogenation process, therefore trans and saturated fatty acid contents are enhanced. The relationship between saturated and trans fatty acids and cardio-vascular diseases are well documented. In the oleogelation technology, which took attendance as an alternative way of reducing saturated and trans fats in diet, the liquid oil is converted into viscoelastic gel liked structure by addition of organogelators, and feasible, economical and food grade organogelators are demanded. It was stated that as structuring agents, the use of proteins and protein-carbohydrate complexes are quite promising. For this reason, protein and other polimers are adsorbed onto the oil-water interface and then water was removed to yield high internal phase emulsions. These emulsions could be used to create the oleogels. Oleogels produced by immobilization of liquid oil in bio-degradable protein matrix could be used in foods, pharmaceutics and other areas to develop new products, and this technique has recently drawn attention for research. The aims of this review are to evaluate the current studies about protein networks for oil structuring (oleogel), and to identify further research needs in this field. © 2019 Authors. All rights reserved.
dc.identifier.doi10.24323/akademik-gida.647730
dc.identifier.endpage416
dc.identifier.issn1304-7582
dc.identifier.issue3
dc.identifier.scopus2-s2.0-85163931995
dc.identifier.scopusqualityQ4
dc.identifier.startpage410
dc.identifier.trdizinid374471
dc.identifier.urihttps://doi.org/10.24323/akademik-gida.647730
dc.identifier.urihttps://search.trdizin.gov.tr/tr/yayin/detay/374471
dc.identifier.urihttps://hdl.handle.net/20.500.12428/13144
dc.identifier.volume17
dc.indekslendigikaynakScopus
dc.indekslendigikaynakTR-Dizin
dc.language.isotr
dc.publisherSidas Medya A.S.
dc.relation.ispartofAkademik Gida
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_Scopus_20250125
dc.subjectEmulsion; Food; Oleogel; Protein; Structuring
dc.titleOleogels Structured with Protein Emulsion Network
dc.title.alternativeProtein Emülsiyon Ağıyla Yapılandırılmış Oleojeller
dc.typeReview Article

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