ArticleFoods (Basel, Switzerland)2022
Emulgels Structured with Dietary Fiber for Food Uses: A Rheological Model.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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Who cites it
9 citing papers in PubMed.
- Sustainable Valorization ofMolecules (Basel, Switzerland) · 2026Article
- Structure-Function Relationship in Citrus-Fiber-Based Emulgels for Controlled Curcumin Delivery.Gels (Basel, Switzerland) · 2026Article
- Increasing the added-value of a plant-based waste: model salad dressing based on an emulgel containing microfluidized hull pea fiber.Journal of the science of food and agriculture · 2026Article
- Design and characterization of food nanoemulgels structured with flaxseed fiber: gel-nanoemulsion proportion.Journal of the science of food and agriculture · 2026Article
- Fabrication of curcumin-loaded emulgel and its application in low-calorie and functional cake.Scientific reports · 2025Article
- Oleogels, Bigels, and Emulgels: Fabrication, Application and Research Trends.Gels (Basel, Switzerland) · 2025Article
- Technological Advancements of Insoluble Dietary Fiber from Food By-Product Processing: A Review.Foods (Basel, Switzerland) · 2025Review
- Article
- Effect of a Change in the CaClFoods (Basel, Switzerland) · 2023Article
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Authors and funding
6 authors.
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Abstract
Emulgels are biphasic emulsified systems in which the continuous phase is structured with a specific gelling agent. In this work, a rheological and microscopic investigation of O/W emulgels prepared by structuring the aqueous (continuous) phase with citrus fiber was carried out with the aim of designing their macroscopic properties for food uses and predicting their characteristics with a rheological model. According to previous investigations, fiber suspensions behave as "particle gels" and, consequently, the derived emulgels' properties are strongly dependent on the fiber concentration and on process conditions adopted to produce them. Therefore, a rotor-stator system was used to prepare emulgels with increasing fiber content and with different levels of energy and power used for mixing delivered to the materials. An investigation of particle gels was then carried out, fixing the operating process conditions according to emulgel results. Furthermore, the effect of the dispersed (oil) phase volume fraction was varied and a modified semi-empirical Palierne model was proposed with the aim of optimizing a correlation between rheological properties and formulation parameters, fixing the process conditions.
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