ArticleFood chemistry: X2025
Development of emulsion gels as animal fat analogs: The impact of soybean and coconut oil concentration on rheological and microstructural properties.
Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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Who cites it
3 citing papers in PubMed.
- Carbohydrate-Protein Hydrogels as Fat Replacers: Design Criteria and Benchmarking Against Full-Fat Systems.Comprehensive reviews in food science and food safety · 2026Review
- Polysaccharides reinforced sesame oil body interface as 3D printing inks for dysphagia food: focusing on structural characteristics and rheological properties.Food chemistry: X · 2026Article
- Integration of Nonlinear Rheology and CFD Simulation to Elucidate the Influence of Saturated Oil on Soy Protein Concentrate Behavior During High-Moisture Extrusion.Gels (Basel, Switzerland) · 2025Article
Corrections and comments
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Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This study investigates the effect of oil type and concentration on the rheological and microstructural properties of plant-based emulsion gels, comparing them to animal fat tissue. Emulsion gels were formulated with soybean or coconut oil, isolated soy protein, agar, and alginic acid at varying oil concentrations (0-30 %). The structural integrity of animal fat is attributed to a fibrous network of adipocytes and collagen. In contrast, oil concentration significantly affected the gel network density, with coconut oil-based gels maintaining stable viscoelasticity, while soybean oil-based gels exhibited more fluid-like behavior. The thermal behavior of the gels was significantly influenced by the fatty acid composition of the oils, with a distinct endothermic peak observed around 20 °C for coconut oil-based gels, while no peak appeared for soybean oil-based gels. These findings highlight the potential to optimize plant-based fat analogs by controlling oil type and concentration to replicate animal fats in plant-based food products.
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Registered trials
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