Cargando…

Food Emulsion Gels from Plant-Based Ingredients: Formulation, Processing, and Potential Applications

Recent advances in the understanding of formulations and processing techniques have allowed for greater freedom in plant-based emulsion gel design to better recreate conventional animal-based foods. The roles of plant-based proteins, polysaccharides, and lipids in the formulation of emulsion gels an...

Descripción completa

Detalles Bibliográficos
Autores principales:	Yiu, Canice Chun-Yin, Liang, Sophie Wenfei, Mukhtar, Kinza, Kim, Woojeong, Wang, Yong, Selomulya, Cordelia
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2023
Materias:	Review
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10217108/ https://www.ncbi.nlm.nih.gov/pubmed/37232958 http://dx.doi.org/10.3390/gels9050366

Ejemplares similares

Protein-Stabilized Emulsion Gels with Improved Emulsifying and Gelling Properties for the Delivery of Bioactive Ingredients: A Review
por: Xu, Yuan, et al.
Publicado: (2023)

Microencapsulation of Olive Oil by Dehydration of Emulsion: Effects of the Emulsion Formulation and Dehydration Process
por: Chaabane, Donia, et al.
Publicado: (2023)

Rheology of Emulsion-Filled Gels Applied to the Development of Food Materials
por: Geremias-Andrade, Ivana M., et al.
Publicado: (2016)

Effect of Fractionation and Processing Conditions on the Digestibility of Plant Proteins as Food Ingredients
por: Rivera del Rio, Andrea, et al.
Publicado: (2022)

Tenebrio molitor as a Clean Label Ingredient to Produce Nutritionally Enriched Food Emulsions
por: Aybar, Maribel, et al.
Publicado: (2023)

Functional foods as a formulation ingredients in beverages: technological advancements and constraints
por: Sharma, Shagun, et al.
Publicado: (2021)

The New Challenge of Green Cosmetics: Natural Food Ingredients for Cosmetic Formulations
por: Dini, Irene, et al.
Publicado: (2021)

Efficacy of Imiquimod-Based Transcutaneous Immunization Using a Nano-Dispersed Emulsion Gel Formulation
por: Stein, Pamela, et al.
Publicado: (2014)

Emerging Processes for Sustainable Processing of Food Ingredients and Products
por: Castro-Muñoz, Roberto
Publicado: (2023)

Engineering Emulsion Gels as Functional Colloids Emphasizing Food Applications: A Review
por: Abdullah,, et al.
Publicado: (2022)

Shelf-Life Evaluation of Ingredient Combinations and Technologies for Use in Pet Food Formulations
por: Wagoner, Madison P., et al.
Publicado: (2022)

Carnosine, Small but Mighty—Prospect of Use as Functional Ingredient for Functional Food Formulation
por: Jukić, Ivana, et al.
Publicado: (2021)

Processing Characteristics of Freeze-Dried Pork Powder for Meat Emulsion Gel
por: Lee, Seonmin, et al.
Publicado: (2021)

The Use of Synthetic Carriers in Malaria Vaccine Design
por: Powles, Liam, et al.
Publicado: (2015)

A Novel Approach for Non-Invasive Lung Imaging and Targeting Lung Immune Cells
por: Chakraborty, Amlan, et al.
Publicado: (2020)

Innovative Delivery Systems Loaded with Plant Bioactive Ingredients: Formulation Approaches and Applications
por: Kyriakoudi, Anastasia, et al.
Publicado: (2021)

Turbulence-induced formation of emulsion gels
por: Li, Wu, et al.
Publicado: (2021)

Packaged foods with pulse ingredients in Europe: A dataset of text-mined product formulations
por: Salord, Tristan, et al.
Publicado: (2022)

Active Ingredients from Foods: Biochemical and Processing Aspects
por: Montserrat-de la Paz, Sergio
Publicado: (2021)

Food Production and Processing Considerations of Allergenic Food Ingredients: A Review
por: Alvarez, Pedro A., et al.
Publicado: (2012)

Effects of pH-Shift Processing and Microbial Transglutaminase on the Gel and Emulsion Characteristics of Porcine Myofibrillar System
por: Hong, Geun-Pyo, et al.
Publicado: (2014)

Flavonoids from Plants to Foods: From Green Extraction to Healthy Food Ingredient
por: Carmela, Gerardi, et al.
Publicado: (2022)

Evaluation of the antimalarial activity and toxicity of Mahanil-Tang-Thong formulation and its plant ingredients
por: Chaniad, Prapaporn, et al.
Publicado: (2022)

Plant-Based Alternatives to Cheese Formulated Using Blends of Zein and Chickpea Protein Ingredients
por: Grasso, Nadia, et al.
Publicado: (2023)

Processing and Formulation Optimization of Mandarin Essential Oil-Loaded Emulsions Developed by Microfluidization
por: Santos, Jenifer, et al.
Publicado: (2020)

Valorization of Wild Edible Plants as Food Ingredients and Their Economic Value
por: Clemente-Villalba, Jesús, et al.
Publicado: (2023)

Oxidative Stability of Avocado Snacks Formulated with Olive Extract as an Active Ingredient for Novel Food Production
por: Martínez, Carmen, et al.
Publicado: (2023)

Impact of the use of food ingredients and additives on the estimation of ultra-processed foods and beverages
por: Zancheta Ricardo, Camila, et al.
Publicado: (2023)

Biotechnology and food ingredients
Publicado: (1991)

A Plant-Based Animal Fat Analog Produced by an Emulsion Gel of Alginate and Pea Protein
por: Teng, Chong, et al.
Publicado: (2023)

Water-in-Oil Nano-Emulsions Prepared by Spontaneous Emulsification: New Insights on the Formulation Process
por: Akram, Salman, et al.
Publicado: (2021)

Ultra‐processed foods: Processing versus formulation
por: Levine, Allen S., et al.
Publicado: (2023)

Formulation and Characterization of Benzoyl Peroxide Gellified Emulsions
por: Thakur, Naresh Kumar, et al.
Publicado: (2012)

Plant sterols: factors affecting their efficacy and safety as functional food ingredients
por: Berger, Alvin, et al.
Publicado: (2004)

Editorial: In vitro digestion and health benefits of ingredients in plant-based foods
por: Zou, Liang, et al.
Publicado: (2023)

High-throughput toxicity study of lubricant emulsions and their common ingredients using zebrafish
por: Han, Jae-Hoon, et al.
Publicado: (2018)

Application of a Novel Instantized Glycerol Monooleate Ingredient in a Protein-Stabilized Oil-In-Water Emulsion †
por: Loi, Chia Chun, et al.
Publicado: (2020)

Development of Gel-in-Oil Emulsions for Khellin Topical Delivery
por: Pereira, Joana, et al.
Publicado: (2020)

Application of Emulsion Gels as Fat Substitutes in Meat Products
por: Ren, Yuqing, et al.
Publicado: (2022)

Emulsion-Based Gel Loaded with Ibuprofen and Its Derivatives
por: Agboola, Adebukola Abiola, et al.
Publicado: (2023)

Cannot write session to /tmp/vufind_sessions/sess_rl2770kn1vbplm40836hu1kbbp