ArticleFoods (Basel, Switzerland)2023
Emulsion-Templated Liquid Oil Structuring with Egg White Protein Microgel- Xanthan Gum.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed, 21 citations in OpenAlex.
- Multifunctional Xanthan Gum-Hydroxyapatite Composite with Enhanced Dye Adsorption, Antibacterial Activity, and Cytocompatibility.Materials (Basel, Switzerland) · 2026Article
- Structuring sacha inchi oil into emulsion and emulgel systems for total fat replacement in cakes: From batter rheology to cake quality.Journal of the science of food and agriculture · 2026Article
- Development and Characterization of Litchi Seed Polyphenol-Loaded Camellia Oil Oleogels Based on Citrus Pectin-Lecithin Emulsion Templates.Foods (Basel, Switzerland) · 2026Article
- Camellia Oil Oleogels Structured with Walnut Protein-Chitosan Complexes: Preparation, Characterization, and Potential Applications.Gels (Basel, Switzerland) · 2025Article
- Preparation and Characterization of Camellia Oil Microcapsules Using Spray Drying Coupled with Sodium Caseinate/Xanthan Gum-Stabilized Emulsion Template.Foods (Basel, Switzerland) · 2025Article
- Egg White-Based Gels with Candelilla Wax: A Study of Rheological, Mechanical, Calorimetric and Microstructural Properties.Gels (Basel, Switzerland) · 2024Article
- Development and characterization of defatted coconut flour based oleogels: A fat substitute for application in oil-fortified surimi.Food chemistry: X · 2024Article
- Fabrication and Application of Turmeric Extract-Incorporated Oleogels Structured with Xanthan Gum and Soy Lecithin by Emulsion Template.Gels (Basel, Switzerland) · 2024Article
Corrections and comments
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Authors and funding
8 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
In this study, oleogels were prepared by the emulsion-template method using egg-white protein microgel as a gelator and xanthan gum (XG) as thickener. The physicochemical properties of the emulsion and oleogels were investigated. The adsorption of protein on the surface of the oil droplet reached saturation when the protein microgel concentration reached 2%. The excess protein combined with XG and accumulated on the outer layer of the oleogel, which prevented the emulsion from flocculation, enhanced the oil-holding capacity of the oleogel, and had a positive effect on preventing the oxidation of oil. When the concentration of XG was less than 0.4%, the EWP microgel, combined with the XG, stabilized the emulsion. As the concentration of XG was greater than 0.4%, excessive XG in the emulsion improved the viscosity and mechanical properties of the emulsion to prevent the aggregation of oil droplets. However, the change in XG concentration had no significant effect on the oxidation of the oil.
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